Barbecued Korean Beef
Source of Recipe
My Mother Gladys Williams
List of Ingredients
2 lb Sirloin, rib or flank steak
1 tb Sesame seeds
3 Green onions, fine chop
1/4 c Sugar *
4 Garlic cloves, crushed to a paste
2 tb Dry sherry or (good) rice wine (optional)
5 tb Soy sauce
1/8 ts Fresh ground black pepper
2 tb Sesame-seed oilRecipe
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. To cook: A charcoal grill will give the best results by far, 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. - -
* IMPORTANT: 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.
|
|
member logon
