Uncategorized

Korean BBQ Beef

koreanIt’s quite a feather in my cap when I’m able to please the picky taste buds of seven people … at the same time. So when I venture out with a new recipe it’s with held breath and searching eyes, watching what they’re doing as their jaws flap up and down. Do they like it? Will I be making an emergency hot hog or frying an egg sandwich for the disgruntled ones? Will I be filling the dog’s bowls with cuisine from a failed attempt? (Poor guys)

This dish last night was a huge success. I’ll ignore my daughter’s comment that it tasted fine but was a little weird.

My best friend throughout my childhood was Korean. Her mother owned a grocery store in the neighborhood and was very new to America. It was ultra cool in sharing snacks with my bestie at school. I couldn’t read one label on those tasty little gems, but I loved it all. It was like I was visiting another country when I went to her house. From decorations to the smells of what was cooking in the kitchen. I definitely couldn’t hang with the spicy, though. Peppers? My eyes watered just imagining them beside my lips. But she and her family could drink the spicy:)

When I ran on to this recipe it made me think fondly on my childhood memories with her. We have since moved on and don’t keep up with each other. But memories are forever.

This concoction was so easy I felt guilty allowing my peeps to think I’d worked on it for longer than twenty minutes. Really … twenty. So this is what you do:

Take this ingredients and mix together in a Ziplock bag:

  • 1 cup teriyaki sauce
  • 3 chopped scallions
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon red pepper flakes

Then I sliced 2 pounds of boneless top sirloin in to 1/4 inch slices (although the recipe called for boneless ribeye steak) and smooshed it in the bag with all the lovely sauces. I massaged it a few times then set it in the fridge for 25 minutes.

After which time I put my skillet on high heat and began adding the marinated slivers, heating each side for 3 minutes, or until cooked through. I placed the delectable treat next to a bed of yellow rice and rolled my eyes backward while eating it. The flavor was robust and pleasing. Extremely satisfying. As though dinner was fully engaged:) I served cold pear halves on the side and it was all super easy to clean up. (Important fact!)

I got five thumbs up and one on the half-way mark. My pickiest eater will never admit to liking anything, but the proof was in his empty plate.

I hope you try it and have similar results. And I hope I don’t forget this one myself, when next month I’m banging my head on the counter wondering what to fix for dinner! It happens:)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s