Korean Barbecued Beef
This delicious Korean barbecued beef recipe comes courtesy of viewer Dinah Surh.
- Servings: 6
Source: The Martha Stewart Show, September 2006
- 2 pounds prime rib, sirloin, or flank steak, frozen for 30 minutes or bought presliced from an Asian or Korean market
- 2 tablespoons sesame seeds, toasted
- 4 tablespoons toasted sesame oil
- 1 1/2 tablespoons sugar
- 1/4 cup Kikkoman sukiyaki sauce, or 1/4 cup soy sauce
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground Korean red pepper or cayenne
- 2 to 4 scallions, trimmed and thinly sliced into 2-inch-long strips (about 1 cup)
- 3 cloves garlic, minced
- Lettuce leaves, for serving
- Cooked white rice, for serving
- Gochujang (Korean hot red pepper bean paste), optional
If using unsliced beef, remove from the freezer and slice to 1/8-inch thickness. In a medium bowl, mix together the sesame seeds, oil, sugar, sukiyaki sauce, salt, black pepper, red pepper, scallion, and garlic. Add beef, and let marinate, covered, for 30 minutes or up to overnight, in the refrigerator.
Preheat indoor barbecue grill to medium-high. Place marinated beef on grill, and cook until beef is brown and the edges begin to crisp, 3 to 4 minutes per side. (Alternatively, the meat may be broiled about 5 minutes per side.)
Place 1 tablespoon rice and 1 slice of beef on each lettuce leaf. Add a drop of bean paste, if you desire. Wrap like a taco, and serve immediately.