Korean Beef Barbecue Recipe
Servings: 4
Ingredients
- 1 1/2 lb Boneless Beef: Cut 1 1/2" Thick
- 1 Tbsp. Sesame Seeds
- 1 c. Scallions, Minced, 2 Lg
- 2 lrg Cloves Garlic, Chopped
- 1/4 c. Soy Sauce
- 2 Tbsp. Sugar
- 2 Tbsp. Dry Sherry
- 2 Tbsp. Vegetable Oil
Directions
- Freeze the meat till hard, about 2 hrs. Meanwhile, in a heavy iron skillet, spread the sesame seeds and toast over moderate heat till golden brown.
- Stir the seed once or possibly twice to toast proportionately. With a mortar and pestle or possibly with the back of a spoon against a board, grind the seeds till powdery.
- Place in a large bowl with the scallions, garlic to taste (if desired garlic, up to 3 cloves may be used), soy sauce, sugar, sherry, and vegetable oil, blending well. With a very sharp knife, cut the semi-frzn meat (beef chuck, round or possibly sirloin), across the grain, into strips about 1/4-inch thick. Add in the meat strips to the sauce, stirring to coat well, cover, and marinate at room temperature for 1 to 2 hrs. Let the fire in a hibachi or possibly small grill burn down ot glowing coals. If the grill rack is widely spaced, place the meat strips in a hinged wire broiler. Broil about 1 minute on each side till browned but still rare. Serve with rice and vinegary coleslaw or possibly cucumber salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 475 | |
| Calories from Fat 302 | 64% |
| Total Fat 33.75g | 42% |
| Saturated Fat 11.04g | 44% |
| Trans Fat 0.18g | |
| Cholesterol 99mg | 33% |
| Sodium 991mg | 41% |
| Potassium 573mg | 16% |
| Total Carbs 10.52g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.71g | 5% |
| Protein 29.83g | 48% |
