Bulgogi

This is for about 5-6 lbs of meat, you will want to cut it down significantly for home use, though it doesn’t hurt to have a lot of good Asian marinade laying around…
Ingredients:
5-6lbs of Tri-Tip (any sirloin will do but I like this one best)
2 heads of leaf lettuce
Rice
Marinade:
2 lg. onions, frenched or thinly sliced
2 bunches of scallions, thinly sliced (reserve half for garnish)
15 cloves of garlic, minced
1/3 cup toasted sesame seeds
1 1/5 cup soy sauce
3/4 cup rice wine vinegar
1/3 cup dark sesame oil
3/4 cup of brown sugar
1/3 cup fresh ginger root, minced
4 tbs chili garlic sauce
Process:
1) Combine all ingredients to make marinade
2) Thinly slice beef against the grain
3) Add marinade to beef, enough to thoroughly coat and leave liquid visible but not completely submerged
3) Marinate for at least 30 mins. and up to 2-3 days
4) Preheat skillet, grilling basket, or wok to very high heat
5) Add a few tablespoon of oil that is tolerant of high temps (canola, peanut, pecan)
6) Add beef sparingly (single layer and uncrowded) and saute quickly stirring infrequently so beef has a chance to caramelize
7) Serve with rice, lettuce wraps, scallions, sriracha, cilantro, etc. for garnishes
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