Korean Barbequed Beef
Makes 4 servings
Prep: 10 minutes
Marinate: 60 minutes
Cook: 15 minutes
Shopping List:
- 340 gr or ¾ pound beef sirloin
- 60 ml or ¼ cup light soy sauce
- 60 ml or ¼ cup rice wine
- 10 gr or 1 tablespoon white sugar
- 8 gr or 1 tablespoon minced garlic
- 4 ml or ¾ teaspoon toasted sesame oil
- ½ gr or ⅛ teaspoon freshly ground black pepper
- 3 gr or ½ teaspoon hot chile paste
- 4 green onions, chopped into 2½ cm or 1 inch pieces
- 30 gr or ½ cup Bibb lettuce
TO MAKE:
- Slice beef with the grain into long strips, about 3½ cm or 1½ inches wide, and place into a bowl.
- Stir together the light soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl.
- Pour one third of this mixture over the beef, and toss to coat.
- Marinate at least one hour at room temperature, or longer in the refrigerator.
- Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
- Wash and dry the lettuce, and trim off any large stems.
- Gently flatten the leaves with the side of a cleaver or large knife.
- Arrange on a serving dish.
- Preheat a grill for medium-high heat and lightly oil grate.
- Place grate three inches over the coals.
- Cook the meat to desired doneness, about three minutes per side for medium rare.
- Slice against the grain into thin strips.
- To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.
Note: Not the outdoor grilling season? Just stir fry it!
ENJOY !
Amount Per Serving Main recipe.
Calories: 166
Total Fat 5.9g
Saturated Fat 2.1g
Cholesterol 37mg
Sodium 473mg
Total Carbohydrates 7.4g
Dietary Fiber 0.7g
Protein 16.4g
Gastric Bypass, Gastric Sleeve and Lap-band persons can eat only half a portion max !
PDF of this recipe: 20130207-Korean-Barbequed-Beef
