| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Korean |
Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef tenderloin, sliced very thin |
| 2 |
|
Cloves fresh garlic, crushed |
| 2 |
tb |
Granulated sugar |
| 1 |
tb |
Sesame oil |
|
|
Black pepper good sprinkling |
|
|
Roasted sesame seeds (also a good sprinkling) |
| 1 |
|
Green onion, finely chopped |
| 2 |
tb |
Soy sauce |
| 3 |
tb |
Water |
INSTRUCTIONS
In a glass or plastic bowl, mix everything together. Cover and refrigerate
for 1-2 days. (You can cook immediately, but of course, it won't taste as
good.
:-) )
In a skillet, heat a tablespoon of vegetable oil over medium-high to high
heat. Cook the beef slices, turning until meat reaches desired degree of
doneness (about 1-2 minutes).
Serve with rice and green vegetables.
NOTES: The recipe says 'serves four,' but then again, I ate a batch of
this myself without complaining too much. I guess it depends on how hungry
you are and what else you're serving. ;-)
I also usually omit the sesame seeds, since neither my SO nor I like them.
Hasn't killed me yet.
I got this recipe from the Atlanta Journal/Constitution, near Christmas (it
was part of a list of dishes that the paper's contributors served at their
own Christmas dinners; they had a Cuban writer, someone Russian, etc. I do
not recall the name of the South Korean woman whose recipe this is, alas).
~-Lance
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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