Korean Barbecue Beef

• Vegetarian

• Produce

  • 4 tsp Garlic
  • 1/2 piece Kiwi, fresh

• Condiments

  • 2 tsp Red pepper sauce
  • 1 tbsp Soybean paste
  • 2 Tablepoons soy sauce

• Baking & Spices

  • 1 Pinch Black pepper
  • 2 tbsp Brown sugar

• Oils & Vinegars

  • 1 tsp Salad oil
  • 2 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Rice wine

• Liquids

  • 2 tbsp Water

Found on flavorite.net

Directions

• Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
• In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
• Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn’t require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
• Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side with rice and sauce in a lettuce-leaf package.