Wednesday, July 21, 2010

Korean Beef Skewers

These are so quick and easy it is absurd. To maximize flavor, marinate over night.

1/2 cup less-sodium soy sauce
1/3 cup sugar
2 Tbsp red chili paste (I use Thai Kitchen roasted red chili paste)
1 1/2 Tbsp canola oil
1 1/2 Tbsp lime juice
5 garlic cloves, minced
1 (1 lb) top sirloin steak, sliced against the grain into thin strips
8 oz wide rice sticks
3 Tbsp tinkly sliced green onions

1. Combine first 6 ingredients in a ziploc bag. Reserve 1/4 cup marinade and place in the refridgerator. Add beef to bag; seal. Marinate at room temperature for 30 minutes to overnight, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 skewers. Grill over medium-high heat for 2 minutes on each side or until desired degree of doneness.
2. Cook noodles according to package directions. Drain and stir in reserved marinade. Top noodles with green onions. Serve with skewers.
Yield: 4 serving (2 skewers and 1/2 cup noodles).

1 comment:

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