Sweet and hot bulgogi
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Flank meat sliced in 1/4 |
| Inch strips(remove all fat) | ||
| 1 | small | Can crushed pineapple |
| 1 | bunch | Green onions (chopped fine) |
| 1 | small | Yellow onion (chopped |
| 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) |
Directions
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