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so whats for dinner?
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Ximena
(last edited Aug 25, 2016 11:59AM)
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Aug 14, 2007 12:39PM

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Endre - thats sounds so delish!! My latest recipe discovery has been a korean style marinade for steak or chicken and sweet and sour pickled cucumber and red onion as a side.
Korean Beef
ingredients
1/4 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon grated peeled ginger
1 garlic clove, minced
2 teaspoons Sriracha (Southeast Asian chile sauce)
2 teaspoons sugar
1 1/2 teaspoons Asian sesame oil
1 to 1 1/4 pound flank steak ( I used skirt steak)
2 scallions, finely chopped
2 tablespoons toasted sesame seeds
** I doubles the amounts and I marinated the steak for a few hours**
Accompaniments: white rice; soft leaf lettuce or pickled sweet and sour red onions and cucumbers
preparation
Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
Prepare a gas grill for direct-heat cooking over medium-high heat.
Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
Gourmet, July 2007
Korean Beef
ingredients
1/4 cup soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon grated peeled ginger
1 garlic clove, minced
2 teaspoons Sriracha (Southeast Asian chile sauce)
2 teaspoons sugar
1 1/2 teaspoons Asian sesame oil
1 to 1 1/4 pound flank steak ( I used skirt steak)
2 scallions, finely chopped
2 tablespoons toasted sesame seeds
** I doubles the amounts and I marinated the steak for a few hours**
Accompaniments: white rice; soft leaf lettuce or pickled sweet and sour red onions and cucumbers
preparation
Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
Prepare a gas grill for direct-heat cooking over medium-high heat.
Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
Gourmet, July 2007

2 teaspoons - holy tamole!

