Barbecued korean beef -*-
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sirloin, rib or flank steak |
| 3 | Green onions, fine chop | |
| 4 | Garlic cloves, crushed to a | |
| Paste | ||
| 5 | tablespoons | Soy sauce |
| 2 | tablespoons | Sesame-seed oil |
| -MIKE'S KITCHEN- | ||
| To | cook: A charcoal grill will give the best results by far, | |
| 1 | tablespoon | Sesame seeds |
| ¼ | cup | Sugar |
| 2 | tablespoons | Dry sherry or (good) rice |
| Wine | ||
| ⅛ | teaspoon | Fresh ground black pepper |
Directions
Though much of Oriental cooking calls for honey, the sugar, in the amount listed here, is very necessary to the result of this recipe.
It adds a wonderful and authentic quality that honey cannot equal.
Slice the steak very thin across the grain diagonally, from top to bottom. The objective is to end up with wide, thinly sliced pieces.
Score each piece lightly with a cross. Combine the remaining ingredients in a bowl and mix well. Add meat to the marinade, making sure that all the sides are well coated. Meat can be grilled immediately, but it is best to marinate for at least two hours, or longer.
but in a pinch the meat can be grilled on an open electric grill or in the oven broiler.
Great with sticky rice and various Korean Kim Chi's, store-bought or otherwise.