This is a fabulous Korean Barbecue recipe, especially for those that are inexperienced with Asian cooking. This recipe is easy and has the delish Asian flavor you expect. The kiwi works as a tenderizer.
- 2 1/2 pounds rib eye beef, thinly sliced ** We tried both flank steak and a thin sliced Ribeye. Go with Ribeye, it was tasty.
- 2 tablepoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons crushed garlic
- 2 tablespoons brown sugar
- 1 tablespoon rice wine (sake)
- Pinch of black pepper
- 1/2 piece of fresh kiwi, juiced in a blender
- Dipping Sauce:
- 1 tablespoon soybean paste
- 2 teaspoons crushed garlic
- 2 teaspoons red pepper sauce
- 1 teaspoon salad oil
- 2 tablespoons water
- Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
- In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
- Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn’t require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
- Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side with rice and sauce in a lettuce-leaf package.
Prep Time:20 minutes-Cook Time:30 minutesYield:About 6 servingsCalories per serving:291 kcalFat per serving:12gSaturated fat per serving:4gCarbs per serving:5gProtein per serving:42gSugar per serving:4gSodium per serving:485mgTrans fat per serving:1gCholesterol per serving:119mg