| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Korean |
Emlive10 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Beef flank steak; sliced into |
|
|
; 1/2-inch slices |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
c |
Sesame oil |
| 2 |
c |
Soy sauce |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped fresh ginger |
|
|
Crushed red pepper; to taste |
| 2 |
c |
Cooked white long grain rice |
| 1 |
tb |
Snipped chives |
INSTRUCTIONS
Season the beef with salt and pepper. In a mixing bowl, combine the oil,
soy sauce, garlic and ginger. Season with crushed red pepper to taste.
Place the meat in a shallow bowl. Pour the marinade over the meat. Cover
and refrigerate for at least 1 hour or overnight. Remove and bring to room
temperature. Preheat the hibachi. Remove the meat from the pan, reserving
the marinade. Place the marinade in a saucepan, over medium heat. Bring to
a boil and cook for 6 to 8 minutes or until the mixture reduces by 3/4.
Remove, set aside, and keep warm. Grill the meat for a couple of minutes on
each side, for medium rare. To serve, spoon the rice in the center of each
plate. Lay the strips of meat around the rice. Drizzle the sauce over the
meat. Garnish with chives.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 2249 Calories (kcal); 219g Total Fat; (85% calories from fat);
30g Protein; 53g Carbohydrate; 0mg Cholesterol; 32921mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 43
1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC35
Converted by MM_Buster v2.0n.
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