Beef Bulgogi with Carrots and Snow Peas

Ingredients:

• 450 g beef tenderloin
• 1 tbsp sesame seeds
• 3 green onions, chopped
• 2 cloves garlic, crushed
• 2 tsp. rice vinegar
• 1.5 tbsp. water
• 3 tablespoons soy sauce
• 1 tbsp. sugar
• 1 tbsp. l. sesame oil
• 0.5 tsp pepper
• 2 tablespoons of vegetable oil
• 1 tbsp. chopped fresh ginger
• 1 tbsp. minced garlic
• 3 carrots, peeled and sliced ​​diagonally
• 1/4 cup water
• 110 g of green peas in pods

Preparation:

1. Wrap the beef in plastic wrap and freeze until it's slightly firm (but not rock hard). Once the beef is firm, slice it thinly across the grain. Place in a baking dish.
2. To prepare the marinadeIn a small bowl, combine green onions, garlic, vinegar, water, soy sauce, sugar, sesame oil, and pepper. Mix well. Pour the marinade over the beef. Let it sit for 30 minutes. Toast the sesame seeds in a small skillet.
3. In another skillet, heat 2 tablespoons of vegetable oil. Add the ginger and garlic and sauté until fragrant. Add the carrots and 1/4 cup of water. Cook until the carrots are tender, about 2 minutes. Add the green peas and sauté until tender, about 2 minutes.
4. Grill the beef until browned around the edges, about 30 seconds per side. Add the vegetables to the beef. Stir and sprinkle with toasted sesame seeds. Serve with steamed white rice.