Beef barbecue appetizers (korean beef)

Yield: 1 Servings

Measure Ingredient
\N \N Chuck meat
¼ cup Soy sauce
1¼ teaspoon Cayenne
1 \N Green onion and top, sliced
2 tablespoons Sesame or salad oil
1 teaspoon Garlic powder
1½ teaspoon Vinegar
1½ teaspoon Sesame seeds
\N \N Black pepper (adjust to taste)

Here's a recipe that goes way back in my family. I can't cite a source, but it's likely my father brought it back with him after he spent time in Korea. These are great appetizers, but we eat them as our main dish sometimes too. Hot and spicy, but you can reduce the seasoning for a little less intensity and they'll still taste good. In summer you can barbeque them but they're just as good in winter done in a hot frying pan over high heat.

Cut meat across grain in very thin slices. If longer than 3 inches, cut in half. Place in bowl with rest of ingredients and mix well. Cover and refrigerate overnight (or longer for spicier flavor; must be at least 4 hours). Place meat on rack over barbeque (high heat), one minute each side.

Should be brown, not crusty. Or heat large fry pan, toss in meat and cook over high heat two minutes, stirring occasionally. Posted to TNT - Prodigy's Recipe Exchange Newsletter by donarose@... on Jul 8, 1997

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