Koreano Beef

Yesterday I barbecued some beef that I had started marinating on Sunday after I got home from the market. I thought that it was pretty salty, but Ed really really liked it. He said that it reminded him of a teriyaki place in Livermore that he used to really like. I think I'm going to give it a B+ and only let it marinate for an hour instead of for two days.




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Here is the recipe for the marinade and meat. Compliments of the Good Housekeeping Cookbook.

Korean Steak:
Prep 40 min plus marinating
Grill: 14 minutes

Ingredients:
1/2 c reduced-sodium soy sauce
2 tbsp sugar
2 tbsp minced, peeled fresh ginger
2 tbsp seasoned rice vinegar
1 tbsp Asian sesame oil
1/4 tsp ground red pepper (cayenne)
3 garlic cloves, pressed
1 1/2 lbs beef top round or sirloin steak, 1 inch thick
1 c regular long-grain rice

Directions:

In gallon size bag combine soy sauce, sugar, ginger, rice vinegar, sesame oil, cayenne pepper, and garlic. To the marinade add the beef, trimmed. Marinate for one hour in refrigerator. After an hour grill on medium high for about 10-14 minutes, flipping after 5-7 minutes. Cut against the grain and serve over rice.

If you want, you can reserve the marinade and reduce it down to a sauce by boiling it until it is the consistency that you want. Note: this will make the flavor much stronger.


Last night I was very very gloomy/grumpy for no reason. When Ed got home he went out to the garden and cut me a few roses from the bush next door from the RPI lot. That little gesture (even though I had asked him to do it earlier and he didn't) brought me out of my bad mood so fast it was amazing. I was still a little sullen, but I felt so much better. Even Emmy couldn't make me feel better! It was annoying.