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Ingredientes
- 1 lb Thinly sliced beef (similar to beef used for Chinese pepper steak) that has been cut into strips
- 1/4 c. Soy sauce
- 2 Tbsp. Sesame oil (may substitute vegitable oil, but sesame oil is more authentic)
- 2 tsp Sesame seeds (optional if sesame oil used)
- 1 x -(up to)
- 2 Tbsp. Sugar (Original recipe called for two Tbsp. sugar, but I later on decided it was too sweet)
- 1/2 tsp Pepper (Original recipe called for full tsp.)
- 1 x Clove garlic, crushed, or possibly equivalent amount of garlic pwdr
- 2 Tbsp. Scallions
- 1/4 x -(up to)
- 1/2 tsp Ginger
Direcciones
- What! Korean food on for a Jewish food group Hey, it's Kosher! This recipe was taught to me years ago by a native born college buddy of mine whose name (this is the truth) was Moon-Jeu (pronounced Moon Jew). (Living in a largely Jewish dorm, he took a lot of good natured ribbing on which score.) It's delicious! It is also spicy. So, An-yung ha shimnika (a formal Korean greeting similar to Shalom) and enjoy. And lets give thanks to a Korean Jeu for this one:Marinade a lb. of thinly sliced beef (similar to beef used for Chinese pepper steak) that has been cut into strips. The marinade sauce is as follows:For variation, you may also add in to the beef thinly sliced carrots, water chestnuts, bamboo shoots and/or possibly celery. If you add in substantial amounts of these veggies, then increase the marinade sauce accordingly. Traditionally, Koreans would let the beef marinade for a day. In college, I rarely waited more than one hour.
- Bake at 375 degrees in oven till properly browned on both sides. I generally turn the meet over after seven min and check up on it after another five to seven min. Rarely do I need to cook for more than fifteen min. Of course, thickness may vary cooking time. (Koreans traditionally barbeque the beef using a kind of container that collects the juice. I like having the meat soak in the juices.) Serve over white rice. (In Korean, Chinese & Japanese cooking, rice is only cooked with water - thereby not violating the prohibitions of mixing lowfat milk and meat).
- One may alternatively serve over any soft Oriental noodle.
- Just a special note for those of us Jews who are proud of being the Chosen
- People: The traditional Korean name for Korea is "Cho-sen." Therefore, it is correct to note which the Koreans are truly the "Cho-sen People!)
- Have a great day, and An-yung-ye ka ship-she-o (Good by in Korean).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 235 | 67% |
| Total Fat 26.21g | 33% |
| Saturated Fat 8.19g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 957mg | 40% |
| Potassium 355mg | 10% |
| Total Carbs 8.15g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 6.64g | 4% |
| Protein 19.77g | 32% |
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