Chun Son’s Korean Bulgogi (Beef BBQ)
Meat
· 1.5 to 2 pounds beef chuck flat iron steak cut in thin strips, against the grain.
Sauce Ingredients
· 1 tbsp sugar (layer the meat slices with sliced Asian pears OVERNIGHT)
· 1 tbsp honey
· 1 tbsp BLACK sesame oil
· 2 tbsp crushed sesame seeds
· 1 tbsp crushed and chopped garlic
· 1/3 cup soy sauce
· black pepper and salt to taste
· Korean green onions (scallions, finely sliced at an angle)
Optional vegetables to stir-fry (marinate in the same sauce)
· Sweet bell peppers (red, orange, yellow, green)
· Broccoli
· Carrots
· Green onions
· Green beans
· Snow peas
Directions:
Mix sauce ingredients into a bowl. Use your hands to combine the meat slices with the sauce (really massage it in) and refrigerate for ½ to 1 hour. Slice vegetables into pieces that are equal in diameter and length (they cook evenly as a result). Pan fry slices of meat until cooked through, but tender. In the same pan, fry vegetables until tender, but firm. Serve over rice. Serves 6 to 8.