https://www.recipefuel.com

Home
Main Dish
Korean Sesame Grilled Beef

Start Reading Mode

min

0 0

Share
4 Views
Like 0

Ingredients

Adjust Servings:

	2 lbs beef tenderloin steaks or 2 lbs boneless sirloin
	1/2 cup soy sauce
	1/3 cup sugar
	3 3 tablespoons rice wine or 3 tablespoons sherry wine
	2 tablespoons dark sesame oil
	8 garlic cloves, thinly sliced
	4 scallions, both white and green parts, trimmed and minced
	2 tablespoons sesame seeds, toasted
	1/2 teaspoon ground black pepper

Nutritional information

507.5

Calories

301 g

Calories From Fat

33.5 g

Total Fat

11.9 g

Saturated Fat

128.5 mg

Cholesterol

1419.1 mg

Sodium

15.7 g

Carbs

0.9 g

Dietary Fiber

11.8 g

Sugars

33.2 g

Protein

215 g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Korean Sesame Grilled Beef

Name: Korean Sesame Grilled Beef
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: : 2; : 1/2; : 1/3; : 3; : 2; : 8; : 4; : 2; : 1/2

Features:

Cuisine:

American

Oh wow......the simplicity of this recipe, alongside the fact that it tastes just wonderful makes this an absolute surefire winner!!
I actually have this book, but admit that this recipe didn't grab me, and shake me around until I read the reviews here....and boy am I glad that THAT happened!!
I didn't grill mine, as it was tipping with rain typical-first time in about three months!, so took my cue from another review, and used a wok.....fabulous...just can't say enough good stuff about it!!
Seeing stars diner...and lots of them.....you should be!!!
Made for PRMR.

45 min
Serves 6
Easy

Ingredients

Directions

Korean Sesame Grilled Beef, I got this recipe from Steven Raichlen’s “The Barbecue Bible”. My sister was visiting and we decided to make this for my birthday dinner. This meat is so flavorful. Time doesn’t include marinading time., Oh wow……the simplicity of this recipe, alongside the fact that it tastes just wonderful makes this an absolute surefire winner!!
I actually have this book, but admit that this recipe didn’t grab me, and shake me around until I read the reviews here….and boy am I glad that THAT happened!!
I didn’t grill mine, as it was tipping with rain typical-first time in about three months!, so took my cue from another review, and used a wok…..fabulous…just can’t say enough good stuff about it!!
Seeing stars diner…and lots of them…..you should be!!!
Made for PRMR., Yummy! Made Asian broccoli and some basmati and cooked up the marinade as a sauce… delicious! Made for PAC Fall 2012

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	If Using Tenderloin Tips, Butterfly Them to Obtain Broad Flat Pieces of Meat; Each Should Be About 4 Inches Long and Wide and 1/4 in Chc Thick. If Using Sirloin, Cut Is Across the Grain Into 1/4 Inch Slices. Whichever Cut You Use, Pound the Slices Between Two Sheets of Plastic Wrap With the Side of a Cleaver or With a Rolling Pin to Flatten Them to a Thickness of 1/8 Inch. Place the Meat in a Large Nonreactive Baking Dish and Set Aside While You Prepare the Marinade. I Just Place Them in a Sealable Plastic Bag.
2 Done	Combine All Ingredients For the Marinade in a Small Bowl and Whisk Until the Sugar Is Dissolved. Pour the Mixture Over the Meat in the Baking Dish and Toss to Thoroughly Coat. Cover and Let Marinate, in the Refrigerator, , For 1 to 2 Hours.
3 Done	Preheat the Grill to High.
4 Done	When Ready to Cook, Oil the Grate. Arrange the Pieces of Meat on the Grate and Grill, Turning With Tongs, Until Meat Is Nicely Browned on Both Sides, 1 to 2 Minutes Per Side.