Korean Barbecued Beef
Living in North Carolina for 6 years now I have learned how important Carolina Barbeque is to the locals and to the "new comers". I am not a huge barbeque eater, but, my husband and daughter have converted themselves to the "local barbeque lovin" category!
I decided I had to do something to compete with the thing called barbeque! I have developed a "secret recipe" for a Carolina barbeque done my way, that I use in my most requested sandwich called the Carolina Cuban. This is on my menu at Nanette's Table. I also decided I needed to shake up the grill one more time with my favorite ingredients for asian beef, I call it Korean Barbeque Beef, the recipe is below and if you are a beef lover, this recipe not only is full of great asian flavors, it is fun to make and to eat!
So, step outside your safe zone and get crazy on me and make this amazing dish!!!!!! You will be happy you did!
Enjoy!
Yields: 4-6 servings
Ingredients:
1.5 lbs beef tenderloin, about 5 inches thick
5 cloves of garlic, chopped
1 T plus .5 tsp sugar
6 T light soy sauce
1 T dark soy sauce
1 T plus 1 tsp Asian sesame oil
2 T rice vinegar
5 green onions, minced, plus shredded green onion for garnish
1 T peeled and grated fresh ginger
1 T white sesame seeds, toasted and crushed
1 T black sesame seeds, toasted and crushed
1/2 tsp ground black pepper
1 T Sriracha chile sauce
1 T canola oil
1 cup arugula, chopped
1 cup cabbage, chopped
6 tortillas (your choice of type)
Cut the beef across the grain into thin slices. Mash together 3/4 of the chopped garlic and 1 T sugar, forming a paste. Place the paste in a bowl and stir in 3 T of the light soy sauce, the dark soy sauce, the 1 T sesame oil, 1 T of the vinegar, all but 1 T of the minced green onions, the ginger, 1 T of the sesame seeds (half black and half white), the black pepper, and 1 T water.
Place the beef in a shallow bowl and pour the marinade on top. Mix well, cover, and refrigerate for 1-3 hours.
Meanwhile, make a dipping sauce. On a cutting board, mash together the remaining chopped garlic, and 1/2 tsp of sugar, forming a paste. Place the paste in a bowl and whisk in the remaining 3 T soy sauce, the remaining 1 T vinegar, the chile sauce, the remaining 1 tsp sesame oil, the reserved 1 T minced green onion, the remaining 1 T sesame seeds (half black half white), and 1 T water. Set aside until ready to serve.
Prepare a hot fire in a charcoal grill, or preheat a stove-top grill pan over high heat. Brush the grill rack or pan with the canola oil. Remove the beef from the marinade and pat dry. Discard the marinade. Working in batches, arrange in a single later on the rack or pan. Sear, turning once, until crisp and brown on both sides, about 2 minutes per side. Wipe and oil the rack or pan between batches if necessary.
To serve the beef: garnish with black and white sesame seeds, shredded green onion, the dipping sauce, and cabbage/arugula. Wrap in your favorite type of tortilla!
I decided I had to do something to compete with the thing called barbeque! I have developed a "secret recipe" for a Carolina barbeque done my way, that I use in my most requested sandwich called the Carolina Cuban. This is on my menu at Nanette's Table. I also decided I needed to shake up the grill one more time with my favorite ingredients for asian beef, I call it Korean Barbeque Beef, the recipe is below and if you are a beef lover, this recipe not only is full of great asian flavors, it is fun to make and to eat!
So, step outside your safe zone and get crazy on me and make this amazing dish!!!!!! You will be happy you did!
Enjoy!
Yields: 4-6 servings
Ingredients:
1.5 lbs beef tenderloin, about 5 inches thick
5 cloves of garlic, chopped
1 T plus .5 tsp sugar
6 T light soy sauce
1 T dark soy sauce
1 T plus 1 tsp Asian sesame oil
2 T rice vinegar
5 green onions, minced, plus shredded green onion for garnish
1 T peeled and grated fresh ginger
1 T white sesame seeds, toasted and crushed
1 T black sesame seeds, toasted and crushed
1/2 tsp ground black pepper
1 T Sriracha chile sauce
1 T canola oil
1 cup arugula, chopped
1 cup cabbage, chopped
6 tortillas (your choice of type)
Cut the beef across the grain into thin slices. Mash together 3/4 of the chopped garlic and 1 T sugar, forming a paste. Place the paste in a bowl and stir in 3 T of the light soy sauce, the dark soy sauce, the 1 T sesame oil, 1 T of the vinegar, all but 1 T of the minced green onions, the ginger, 1 T of the sesame seeds (half black and half white), the black pepper, and 1 T water.
Place the beef in a shallow bowl and pour the marinade on top. Mix well, cover, and refrigerate for 1-3 hours.
Meanwhile, make a dipping sauce. On a cutting board, mash together the remaining chopped garlic, and 1/2 tsp of sugar, forming a paste. Place the paste in a bowl and whisk in the remaining 3 T soy sauce, the remaining 1 T vinegar, the chile sauce, the remaining 1 tsp sesame oil, the reserved 1 T minced green onion, the remaining 1 T sesame seeds (half black half white), and 1 T water. Set aside until ready to serve.
Prepare a hot fire in a charcoal grill, or preheat a stove-top grill pan over high heat. Brush the grill rack or pan with the canola oil. Remove the beef from the marinade and pat dry. Discard the marinade. Working in batches, arrange in a single later on the rack or pan. Sear, turning once, until crisp and brown on both sides, about 2 minutes per side. Wipe and oil the rack or pan between batches if necessary.
To serve the beef: garnish with black and white sesame seeds, shredded green onion, the dipping sauce, and cabbage/arugula. Wrap in your favorite type of tortilla!
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