Monday, August 24, 2015

Korean Barbecued Beef

I love Korean BBQ like so much. I can't even tell you. I could eat Korean cuisine every night for diner I would be so happy. I made this Korean dish as it originally calls grilled but I also put it in the crockpot and let it cook on high for 2.5 hours and it was awesome too.  The meat fell apart. Serve it with rice and your stomach is in yummy town. Give this Slower Cooker Korean BBQ a try.

Korean Barbecued Beef

Makes 2 generous servings
For the marinade:
1/2 cup low-sodium soy sauce
1/4 cup pineapple juice
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 green onions, white and light green parts only, minced (reserve ends for garnish)
2 large cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon toasted sesame seeds, plus more for garnish
1 teaspoon grated ginger
1 pound flank steak, cut into 1/8-inch slices against the grain

For the finished dish:
Neutral cooking oil, such as canola, for grilling
Cooked white rice, to serve (see Recipe Note)

Combine the ingredients for the marinade in a mixing bowl and transfer to a sealable plastic bag. Add the beef slices, press any excess air out of the bag, and seal. Refrigerate for a minimum of 30 minutes, or overnight.

Heat a large griddle or grill pan over medium-high heat. Using a silicone brush, generously brush oil on the pan and wait until it is sizzling. Working in batches if necessary, sear the meat until deep-brown grill marks form on one side. Flip and continue cooking until caramelized and cooked through, 30 seconds to a minute. Garnish with green onions and toasted sesame seeds and serve with cooked white rice.

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