Sweet and hot bulgogi

Yield: 12 servings

Measure Ingredient
2 pounds Flank meat sliced in 1/4
\N \N Inch strips(remove all fat)
1 small Can crushed pineapple
1 bunch Green onions (chopped fine)
1 small Yellow onion (chopped
\N \N Coarse)
2 teaspoons Black pepper
1 tablespoon Hot chili sesame oil
¼ cup Soy sauce
1 tablespoon Brown sugar
1 clove Garlic (diced fine)
1 large Carrot (shredded)

Mix all ingredients in a large mixing bowl (including juice from pineapple). Let it marinate overnight or minimum 8 hours. Saute over med high heat in large skillet or wok until meat is lightly browned.

Ensure the juice is added during cooking.This batch should take two trips to the stove to cook. I like it served over the wide crispy La Choy noodles.(my friend prefers the noodles) I would use steamed rice... Submitted By FRANK SKELLY On 05-09-95

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