Korean barbecued beef PDF Print E-mail

Korean Barbecued Beef (Bulkokee)

1 pound beef boneless top loin or sirloin steak
1/4 cup soy sauce
3 tablespoons granulated sugar
2 tablespoons sesame or vegetable oil
1/4 teaspoon pepper
3 scallions, finely chopped
2 cloves garlic, chopped

Trim fat from beef; cut beef diagonally across grain into 1/8-inch slices. Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef; stir-fry in 10-inch skillet or wok over medium heat until light brown, 2 to 3 minutes. Serve beef with hot cooked rice.

Yields 4 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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