Friday, July 30, 2010

Korean BBQ Beef

I have a love affair with Sriracha. It is great in Asian dishes especially, but really, it is good on anything. Before you run out and buy this magical red sauce, please note that it is red chili sauce, meaning, it is very spicy! However, if you like spicy and have not indulged in the wonders of Sriracha, you arei n luck. You can find it at obscure Asian markets, or on the Asian food aisle at your local grocery store!

One reason why was so interested in this recipe is because it has Sriracha in it. Do not be afraid if you are anti spicy. It does not make this dish spicy, it just adds to the wonderful flavor of the marinade. If you are still scared, just use a half teaspoon, because this recipe is one not to miss! It is very simple to make and it is a great summer recipe because it cooks on the grill! The way the meat is marinated and cooked makes it so juicy and tender. We served ours with some knock off fried noodles (which were not very good, but it made the plate look pretty)!

Korean BBQ Beef 
from: Our Best Bites

1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4") slices
1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)
1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 Tbsp. brown sugar
2 Tbsp. minced garlic
1 tsp. Sriracha chili sauce
1 1/2 tsp. sesame oil
Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.

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