Category : International Cuisine
Author : Sam
Hits : 2963
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Date : 22/01/2005
2 pounds sirloin, sliced across the grain on the diagonal bias3 cloves garlic, minced3 scallions, chopped1 onion, chopped1/3 cup soy sauce2 tablespoons sesame oil2 teaspoons honeyFreshly ground black pepper1/2 teaspoon sugar1 tablespoon kochujang (Korean red pepper paste)1/2 teaspoon sesame oil1 head green leaf lettuce
With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl combine the remaining ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour. Cook the beef in one layer on a tabletop hibachi. The meat should be well done, and the outside caramelized. In a bowl, combine sugar and kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang mixture.Servings: 4 servings
Storing Grapefruit
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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