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Hey there!!! In today’s feature we’ll discuss Grilled Beef Bulgogi.
DIRECTIONS FOR GRILLED BEEF BULGOGI:
-Place the steaks on a large plate and freeze until semi-firm, about 35 minutes (this makes them easier to slice). Slice the steaks into
¼-inch-thick slices.
-Combine 1½ tablespoons of water and baking soda in a medium sized bowl. Add the beef slices and toss to coat. Let sit at room temperature for 5 minutes.
-In a blender, combine the 1½ tablespoons vegetable oil, sesame oil, soy sauce, sugar, garlic, shallot, ginger, and red pepper flakes; process
until smooth. Pour the mixture over the beef and toss to coat evenly. Cover with plastic wrap, marinate in refrigerator for at least 1 hour or
overnight.
-Get the smoker fired up to 400 degrees. Coat cast iron skillet evenly with the oil and place on grill grate. Add half of the beef slices in a
single layer and cook, without stirring, until browned on one side. After 2 mins, stir the meat and continue stir-frying until the beef is
just cooked through. Transfer beef to a serving platter and cover to keep warm; repeat with the remaining beef slices. Serve grilled beef
bulgogi in a rice bowl or with lettuce wraps…guess what… it’s eatin time.
I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattlemen’s Association.
INGREDIENTS FOR GRILLED BEEF BULGOGI:
* 1¾-2 pounds ribeye steaks
* ¼ teaspoon baking soda
* 1½ tablespoons vegetable oil, plus 2 teaspoons more for cooking
* 1½ teaspoons Asian sesame oil
* ¼ cup soy sauce
* 3 tablespoons (packed) dark brown sugar
* 4 cloves garlic, roughly chopped
* 1 small shallot, roughly chopped
* 1 tablespoon roughly chopped fresh ginger, from a 1-inch knob
* ¼ teaspoon crushed red pepper flakes
* 2 scallions, dark green parts only, thinly sliced, for serving
* 1 teaspoon sesame seeds, for serving
