Korean🥩 Meat

Sautéed Beef with Onion and Green Onion

Name: Sautéed Beef with Onion and Green Onion
Cuisine: Korean
Ingredients: ~2 medium Potato; ~2 medium Carrot; ~1 medium Turnip; ~200 g Green beans; ~150 g Peas; ~6 Eggs; ~2 Egg yolk; to taste Salt

This is the real version of the French vegetable salad most people only know from a tin. Tiny even dice of potato, carrot, turnip, green beans and peas are cooked separately to keep their bite, then folded through a homemade mayonnaise made with a mix of cooked and raw egg yolk for extra richness. Here it's used to stuff hard-boiled eggs, an old French bistro classic perfect for a cold platter with ham, cornichons and good bread.

Adapted from a video by Recipe30

This is what Macédoine is meant to be

Watch on YouTube

Ingredients

PotatoCut into tiny even dice~2 mediumest.
CarrotCut into tiny even dice~2 mediumest.
TurnipCut into tiny even dice~1 mediumest.
Green beansCut into tiny even dice~200 gest.
Peas~150 gest.
EggsHard-boiled, for stuffing~6est.
Egg yolkA mix of cooked and raw egg yolk used to make the mayonnaise~2est.
SaltSeason the vegetables while still warm

Steps

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1
Cut the potato, carrot, turnip and green beans into tiny even dice, and cook each vegetable separately so it keeps its own bite.
2
Season the vegetables while they're still warm, then drain and dry them thoroughly so the mayonnaise clings instead of sliding off.
3
Hard-boil the eggs, let them cool, and set aside to use as vessels for stuffing.
4
Make the mayonnaise by combining cooked and raw egg yolks and slowly whisking in oil, giving a richer, silkier result than a standard mayonnaise.
5
Gently fold the cooked, dried diced vegetables through the mayonnaise to make the macédoine salad.
6
Halve the hard-boiled eggs, remove the yolks, and stuff the whites with the prepared macédoine salad.
7
Arrange the stuffed eggs on a plate, served alongside ham, cornichons and good bread for a classic French cold platter.

Sautéed Beef with Onion and Green Onion

Ingredients

Steps

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