Easy Korean Beef
It’s true I make a lot of good stuff. But every once in a while I make something divine. This was so good that I had a hard time tearing myself away from it, and so did my mom when I told her she had to save me some.
We had bought a thing of steak and I was left to my own devices, so I wanted to do something fun with it. Enter easy Korean beef from Beyond Kimchee. What a treat! And my mom had almost all the ingredients! What a nice change from my kitchen, haha.
- First you need to slice the beef thinly – about 1/4 inch. They say to have your butcher do it. I just used a knife. Was it uniform? No. Did that end up being a problem? No.
- Then, pound each slice even flatter, and then cut the beef into bite-size pieces, about 2x1in because they will shrink, and marinate them in a mixture of:
- Tamari (they say soy sauce)
- Rice wine (my mom actually had this!)
- Grated plum (they actually say grated kiwi, and apparently the original recipe was for grated pear. I say any slightly tart fruit will work because plum was delicious!!)
- Grated onion
- Grated ginger
- Grated garlic (or minced)
- Black pepper
- Sesame oil
- Let it sit for ~half an hour and then broil the pieces on a greased broiler pan (they say cookie rack with a cookie sheet under it, but the broiler pan worked great) for 3-4 minutes on each side
- We took their suggestion of sprinkling them with chopped walnuts (as opposed to pine nuts, which I bet would have been delicious also) and served them with lettuce leaves.
In the end this was so insanely delicious that even though it was pretty labor intensive, I will totally do it again.