| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Korean |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef-top or sirloin steak |
|
|
boneless |
| 1/4 |
c |
Soy sauce |
| 2 |
T |
Sesame oil |
| 1/4 |
t |
Pepper |
| 3 |
|
Green onion, finely Chopped |
| 2 |
|
Cloves garlic, minced |
| 2 |
t |
Sugar, or to taste |
INSTRUCTIONS
Trim fat from beef; put in freezer for 45 minutes; cut beef diagonally
across the grain into 1/8 inch slices; mix remaining ingredients
except sugar; stir in beef and coat well. Cover and marinate at room
temperature for 2 hours or overnight in the refrigerator; return to
room temperature before cooking. Add sugar and marinate another 30
minutes. Stir fry in hot oil using a large skillet or wok over medium
heat until light brown, 2 to 3 minutes, do not crowd the pan. Serve
with hot cooked rice. Yield 4 servings. Note: Flavor is improved if
the beef is cooked on a bbq grill that has rods close enough together
so the meat will not fall through. 'BULKOKEE' is Korea's national dish
and may have been the inspiration for Japan's teriyaki, which it
resembles. In Korea, the dish is usually sprinkled with toasted sesame
seeds before serving. Date: Sun, 16 Jun 1996 15:01:27 -0700 From:
Gerald Edgerton <jerrye@wizard.com> MC-Recipe Digest V1 #120 From the
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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