Sunday, March 4, 2007

Bul Ko Kee

This got pushed to Friday, due to the promotion celebration. THEN, hubby came home sick from work, so this ended up getting pushed to last night, Saturday. It was good. I served with Rice and frozen asian vegetables. The prep needs to be done the night before again (which actually love, that way I don't really have to do any thinking the next day! LOL :D)

Bul Ko Kee (Korean Beef)

2 lb boneless beef, top loin or sirloin steak
1/4 cup SanJ Soy Sauce (the gluten free one)
3 Tbs. sugar
2 Tbs. Sesame Oil
1/4 tsp. black pepper
3 green onions, chopped finely
2 cloves garlic, minced

Trim fat from meat and cut accross the grain in 1/8" thin slices*. Mix remaining ingredients together. Add meat. Cover and refridgerate overnight. Stir fry in a large saute pan over medium high heat (or a Wok if you have it!) until meat is cooked (about 3-5 minutes).

Serve with hot rice. :D

1 comment:

ZoeAngel† said...

Hey, being half Korean, I can tell you that this recipe is good. Also, there is a spicy variety of bulgogee--which translates "firey beef". Just add Korean hot pepper paste. It's hot, and good.