Bulgogi

Bulgogi (Seasoned Korean Beef)
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Recipe By: A Global Garnish, LLC
Serving Size: 2

1/3 cup soy sauce
3 tablespoons sugar
1 tablespoon oil, sesame
4 cloves garlic, minced
1 teaspoon ginger, fresh, finely grated
1/4 teaspoon cayenne
1/4 teaspoon pepper, black
1 pound beef, flank, sirloin tip or tenderloin, trimmed and sliced into strips
2 tablespoons sesame seeds, toasted

Directions:

1. For the marinade, mix all ingredients except beef and toasted sesame seeds. Set aside.

Trim fat from beef and cut against the grain into strips no more than 1/4 inch thick and 2 inches long.

2. Add beef to marinade mixture. Let beef marinade at least an hour and up to 2 hours in the refrigerator.

3. Heat 1 T vegetable oil in a wok. Remove beef from marinade. Fry beef without crowding – until just cooked through.

4. Sprinkle sesame over beef. Serve bulgogi with rice or as part of Bee Bim Bap dish.

5. DO-AHEAD DIRECTIONS: Bulgogi is best served fresh. However, it can be made a few hours or a day ahead and reheated (stovetop or microwave).