Thursday, May 9, 2013
Korean BBQ Beef with rice
Beef and Marinade:
1 lb of top round / London Broil steak sliced very thin
OR 1lb. of beef tenderloin cut into chunks
1 cup soy sauce
3 T brown sugar
1 T ginger paste or 1/2 T fresh mashed ginger
3 cloves chopped garlic
3 T your favorite BBQ sauce (I like to use the darker, molasses ones for this)
1/ T crushed red pepper flakes or 1 T thai chili garlic sauce
1 tsp. cayenne pepper
2 scallions, chopped
Sesame seeds for garnish
***Reserve 1/4 cup of the marinade for after the beef is cooked. Set aside.
Chopped scallions, diced cucumber, shredded carrots, cilantro
Freeze top round for 1-2 hours until almost firm.
Slice thinly across the grain.
Combine marinade ingredients and whisk together.
Add beef to the marinade and make sure all of the beef is fully covered.
Marinate for 2 hours to 24 hours.
On a very hot grill or grill pan, sear or BBQ the beef for 2-3 mins per side.
Or, sometimes I broil the meat in the oven broiler.
Serve with rice and steamed broccoli. Pour remaining marinade over beef before serving.