Difference between revisions of "Korean Beef"
RealRecipes (talk | contribs) m (Text replace - "Category:North Korean Meat Dishes" to "Category:Meat Recipes Category:Korean cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 17: | Line 17: | ||
* 2 cups [[long-grain rice|long-grain white rice]] | * 2 cups [[long-grain rice|long-grain white rice]] | ||
| − | == | + | == Procedures == |
# Mix all ingredients in container to marinate. | # Mix all ingredients in container to marinate. | ||
# Cover and refrigerate overnight (if time is short, go for at least 8 hours). | # Cover and refrigerate overnight (if time is short, go for at least 8 hours). | ||
Latest revision as of 13:59, 15 July 2012
Description
File:Koreanbeef.jpg
Korean Beef
This recipe is for 4 servings.
- Preparation: 24 hours and 30 minutes.
Ingredients
- ¼ cup soy sauce
- 1¼ teaspoons cayenne
- 1 teaspoon garlic powder
- 1½ teaspoons vinegar
- 2 tablespoons sesame oil or other oil
- 1 dash black pepper
- 1½ teaspoons sesame seeds
- 1 green onion, and top sliced
- 1 lb chuck boneless beef cubes
- 2 cups long-grain white rice
Procedures
- Mix all ingredients in container to marinate.
- Cover and refrigerate overnight (if time is short, go for at least 8 hours).
- To barbeque (best), BBQ on high heat one minute each side.
- Or indoors, get skillet (iron is best) very hot.
- Toss in meat and cook over high heat 2 minutes each side.
- Quick fry the onions and add marinade.
- Serve over rice cooked as usual using two cups uncooked rice.
