Recipe by Chef Brad Smoliak, Kitchen by Brad Smoliak
101, 10130 105 Street, 780-757-7704, kitchenbybrad.ca
Spring Creek Ranch Natural Beef
Vegreville, springcreek.ca
Alley Kat Beer
alleykatbeer.com
Beer Match: Alley Kat Summer Squeeze Grapefruit Ale
Brad served the Korean Chili as a potsticker at Indulgence, but you can just as easily serve it over rice or noodles.
- 2 t canola oil
- 1 c diced onion
- ¼ c crushed garlic
- ¼ c crushed ginger
- 1 c diced peppers
- 2 lb ground beef
- 1 c sliced mushrooms
- 1/3 c Chinese soy sauce
- 1/3 c sugar
- ¼ c sesame oil
- 1 t black pepper
- ½ t red chili powder or cayenne
- 1 large (28 oz) can diced tomatoes
- 1 c water
- ¼ c cornstarch, dissolved in water
- 1-3 T Sambal Oelek
- 1 c bean sprouts
Heat oil in a Dutch oven and add onions and peppers. Cook 5 minutes, add the garlic and ginger and cook another 5 minutes. Add the ground beef and cook, just until all of the pink is gone.
Add all of the remaining ingredients. Bring to a simmer, then turn to low and cook for 1 hour over low heat. Turn off heat, adjust seasonings, add the bean sprouts, cover with lid and allow to ‘steep’ for 30 minutes.
Serve over rice or noodles. Serves 6-8.