Korean Barbecued Beef

Korean Barbecued Beef

This recipe is from a cookbook called A Spoonful of Ginger . This dish is greatly loved at our house. It is pretty freaking amazing.

 

 

 

 

Korean Barbecued Beef

1 1/2 pounds boneless sirloin steak, trimmed of fat and gristle

Marinade/Sauce
1/2 cup soy sauce
1/3 cup rice wine or sake
2 tablespoons sugar (we use honey)
2 tablespoons minced garlic
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon freshly ground pepper
1 teaspoon hot chile paste (optional)

8 whole scallions, ends trimmed, cut into 1-inch lengths
1 head Boston lettuce, rinsed and drained

1. Cut the beef, with the grain, into long strips about 1 1/2 inches wide, and place them in a bowl.

2. Mix the ingredients of the marinade, add one-third of it to the beef, and toss lightly with your hands to coat the strips. Cover with plastic wrap and let the beef marinate for at least 1 hour at room temperature, or longer in the refrigerator. Mix the remaining two-thirds of the marinade with the scallions and place in the saucepan.

3. Separate the lettuce leaves, trim the stems, and lightly flatten the leaves with a knife or a cleaver. Arrange the lettuce in a serving bowl. Bring the marinade to a boil and cook about 1 minute, stirring often, then pour it into a serving bowl.

4. Prepare a medium-hot fire for grilling, and place the grill about 3 inches above the coals. Arrange the meat on the grill and cook about 3 to 3 1/2 minutes on each side, or until medium-rare, basting occasionally with the marinade. Alternatively, you may sear the meat over high heat in a heavy skillet that has been lightly brushed with oil. Cook about 2 minutes on each side. Remove the meat and cut across the grain into thin slices.

5. To eat, each diner arranges several meat slices on a lettuce leaf, spoons some of the sauce with scallions on top, folds over, and eats the bundle with the fingers. Serve with a vegetable and rice.

 

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