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Fired Beef


Korean Fired Beef


2 lbs. Beef flank steak
4 tbsp. Soy sauce
2 tbsp. Sesame oil
2 tbsp. Sesame seed
1/4 tsp. Ground pepper
1/4 cup Green onion (scallions) leaves , sliced
3 tbsp. Brown sugar
2 tbsp. Rice vinegar
2 tsp. Fresh garlic, minced

Slice the flank steak across grain into 1/4 inch slices and place in a big casserole dish.

Add the remaining ingredients one by one mixing altogether using your fingers, mix them gently and thoroughly.

Then cover and refrigerate overnight or longer mixing occasionally.

Take out from the fridge an hour at least before cooking.

Take off the lid and replaced with waxed paper (this will help to hold the heat and released the steam).

Cook in microwave on high for10 minutes and stir half each time or until the meat is no longer pink.

Drain the meat from the sauce before cooking (save the marinade sauce).

Be careful not to squeeze the juices from the meat.

Start cooking in the barbecue on a hot grill for 45 seconds each side or until the meat is well cooked.

Serve this with vegetables salad or plain steamed rice.

Serve 6- 8 people.



Useful variation:

I tried to alter my meat into skirt steak and they come up really better, and less grease.



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Last modified: May 26, 2003