|
|
 Hosted By
Tracy & Russ |
|
 |
|
|
|
|
|
|
|
|
|
 |
|
Grilled Barely Marinated Beef Sirloin with Spicy Vinegar Dipping Sauce
|
|
Serving Size -
7
|
|
Prepared By -
Tracy & Russ
|
Recipe Rating
|
Printer Friendly Recipe
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1 tsp Sesame Seeds, toasted |
|
|
|
|
3 Scallions, trimmed and minced (white and green parts) |
|
|
2 Lb Marbled Bbeef Sirloin, Rib Eye or Chuck sliced paper thin against the grain. |
|
|
Spicy Vinegar Dipping Sauce: |
|
|
|
|
|
|
|
|
|
|
1 to 1 1/2 Tbsp Fresh Ginger, finely grated |
|
|
2 large garlic cloves, minced |
|
|
2 Scallion, trimmed and minced (white and green parts) |
|
|
1 to 2 tsp Korean Red Chili Powder or Cayenne Pepper |
|
|
2 tsp Sesame Seeds, toasted |
|
|
Sweet and Sour Chili and Bean Paste: |
|
|
3/4 C Korean hot bean paste |
|
|
|
|
|
|
|
|
|
|
 |
|
Prepare a hot fire in a charcoal grill, or preheat a gas grill to 5oo degrees (high). In a large bowl, whisk together the soy sauce and sugar until the sugar is completely dissolved. Stir in the vegetable and sesame oils, sesame seeds, garlic, and scallions until well combined. Add the beef, tossing it with your hands to make sure it is evenly coated on all sides. cover the bowl and allow the meat to marinate for about 15 minutes. Pick up a few slices of beef at a time with kitchen tongs and place them on the grill. There is no need to separate each slice. The bunched-up meat will ensure an equal amount of cooked, medium-rare, and crisp parts, allowing for a variety of textures in a single bite. Grill the beef slices, turning them every 5 seconds or so, until crisp,1 to 2 minutes. Serve with the dipping sauces.
FOR SWEET AND SOUR CHILI AND BEAN PASTE SAUCE: - In a bowl, whisk together the hot bean paste, honey, and rice vinegar until thoroughly combined. Transfer to a jar, cover, and refrigerate for up to 1 week. FOR SPICY VINEGAR DIPPING SAUCE: - In a bowl, whisk together the rice vinegar, soy sauce, and sugar until the sugar is completely dissolved. Add the sesame oil, ginger, garlic, scallions, and chili powder and let steep for at least 1 hour. Pour some sauce into individual sauce dishes and garnish each serving with a sprinkle of toasted sesame seeds. This sauce can be made ahead of time and lasts about t week refrigerated.
|
|
|
|
|
|
|
|
|