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Korean Barbecued Beef
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Submitted by:
Adam |
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The Korean Barbecued Beef is a great recipe because it doesn''t require a lot of work and it tastes wonderful. |
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INGREDIENTS:
- 1/2 cup(s) , Soy Sauce
- 1/4 cup(s) , Rice Vinegar
- 1/2 cup(s) , Scallion Chopped
- 2 tablespoon(s) , Sugar
- 2 tablespoon(s) , Garlic Minced
- 2 tablespoon(s) , Fresh Ginger Minced Peeled
- 1 tablespoon(s) , Asian Sesame Oil
- 1 teaspoon(s) , Asian Chili Sauce
- 1 whole , 3/4 lb skirt steak
- 2 small , Red Apples
- 1 whole , firm-ripe mango peeled and pitted
- 2 tablespoon(s) , Fresh Lime Juice
- 60 whole , Bibb lettuce leaves
- 1 pinch , Sesame Seeds Toasted
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| Instructions: |
Make marinade:
1/2 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1/3 cup chopped scallion
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 tablespoon Asian sesame oil
1‚ teaspoons Asian chili sauce
1 3/4 lb skirt steak
2 small red apples such as Gala
1 firm-ripe mango, peeled and pitted
2 tablespoons fresh lime juice
1 teaspoon Asian chili sauce, or to taste
60 (3- to 4-inch-long) Bibb lettuce leaves
Toasted sesame seeds
Stir together marinade ingredients and reserve one fourth of marinade for sauce.
Marinate steak, then broil:
Put steak and remaining three fourths of marinade in a glass dish, turning steak to coat, and marinate at room temperature, turning once, 30 minutes. While steak is marinating, cut apples and mango into 1- by 1/4-inch sticks. Toss together with juice and chili sauce and season with salt.
Preheat broiler.
Broil steak on rack of a broiler pan 2 to 3 inches from heat until slightly charred, 2 to 3 minutes on each side for medium meat. Let steak stand 5 minutes. Cut crosswise into 1/4-inch-thick slices, then halve slices crosswise. Toss beef in reserved marinade with salt and pepper to taste and divide among lettuce leaves. Top with fruit and sesame seeds.
Cooks'' note:
• Fruit mixture may be made 1 day ahead and chilled, covered.
Makes 60 hors d''oeuvres |
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