Bulgogi Coconut Stew - KARA

Ingredients

• 600g skirt steak, or any tender streak that is suitable for stir-frying, cut into thin strips.
• 70g Korean glass noodles
• 150g Enoki mushrooms
• 2 cups Chinese cabbage, sliced thinly
• 2 carrots, cut into sticks
• 2 long mild red chilies, sliced
• 1/2 cup Korean chrysanthemum greens (Ssukgat) or Cilantro leaves
• 200ml Kara UHT Coconut Cream
• 2 tablespoons neutral Oil
• 1-2 tablespoons sesame oil for final drizzle
• 2 beef stock cubes
• 1/2 teaspoon black pepper (coarse grain)
• 3/4 teaspoon freshly squeezed lime juice
• Half of a Korean pear (round Asian Pear), sliced
• Half of a yellow onion (Vidalia), sliced
• 1 tablespoon of garlic, chopped
• 1/2 tablespoon of ginger, minced
• 4 tablespoons light soy sauce
• 2 tablespoons Asian sesame oil
• 2 tablespoons water
• 2 teaspoons raw sugar (unrefined)