| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Korean | Barbeque, Meats | 1 | Servings |
INGREDIENTS
| 2 | lb | Sirloin, rib or flank steak |
| 3 | Green onions, finely | |
| chopped | ||
| 4 | Garlic cloves, crushed | |
| 5 | T | Soy sauce |
| 2 | T | Sesame oil |
| 1 | T | Sesame seeds |
| 1/4 | c | Sugar |
| 2 | T | Sherry or mirin, rice wine |
| 1/8 | t | Black pepper |
INSTRUCTIONS
Slice the steak diagonally against the grain into very thin strips. Score each piece lightly. (This prevents meat from curling as it is grilling). Combine remaining ingredients in bowl, mix well, then add meat. Allow to marinate for several hours or overnight. To prevent overcooking, grill meat just until it turns color, then remove from heat. Remember, all meat continues to cook even when taken off heat. Serve with rice. Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 12:28:13 -0700 From: Carey Starzinger - BBQ Mailing List NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com http://members.aol.com/garhow
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