Prep 2 hrs
Cook 15 mins
Marinated tender sweet beef served over hot rice. Definitely asian in nature my husbands aunt got it from a korean lady working in a chinesse resturant was told its actually a korean dish. Everyone that has tried it absolutely loved it and wanted the recipe so here it is. I put it my church's cookbook and the soy sauce got left out but soy sauce is a must. This can be a gluten and lactose free meal if you get Wal mart soy sauce to use there is also one other brand that can be used but can't remember what it is. The longer it marinates the better it tastes and the tenderer it will be. I added the lemon juice (wasn't in the original recipe) to speed up the marinating and tenderizing time not to flavor. Sometimes I cut the meat a little thicker, put it in a bag and pound it to make it a little tenderer and juicier which is how we prefer it. I also use whatever steak or roast I happen to have on hand as long as it marinates a while it doesn't seem to make a difference in the taste chuck or round just is cheaper. This doesn't really take much time and is delicous. Also sesame oil is very important for flavoring this dish. Do not substitute with other oils. Not a low carb meal or sugar-free and I'm a diabetic but once in a while it is a wonderful treat. I also serve it with steamed broccoli on the side so I feel like I ate something healthy. I am guessing on the amount of servings, I know I can have company over with three boys that eat like teenagers with two adult men and two adult women. I'll have two meal size portions left over at least. Also please not that the lemon juice is optional to tenderize and the msg is optional as well it was that way in the original recipe I have never used it when making this. For some reason the word optional is not showing up.
- 1 1⁄2-2 lbs chuck steaks
- 1⁄3-1⁄2 cup sugar
- 2 -3 garlic cloves, finely chopped
- 1⁄2 cup sesame oil
- 1⁄4-1⁄3 cup soy sauce (to taste)
- 1⁄4 cup sesame seeds, toasted
- 3 green onions, chopped
- 1 teaspoon lemon juice (optional)
- 1⁄2 teaspoon msg (optional)
- 3 -6 cups cooked white rice or 3 -6 cups brown rice
- 1. Toast sesame seeds, cool.
- 2. Cut steak into very thin 1-1 1/2 inch strips.
- 3. Put all other ingredients in bowl. Mix, toss in steak.
- 4. Massage sauce into meat with your hands (hands work better than a fork).
- 5.Cover bowl and let marinate at least 2 hrs, the longer the better.
- 6. Uncover meat and stir. Stir-fry or bar-b-que cook quickly (over cooking makes meat tough).
- 7. Let sit five minutes after cooking, sauce will thicken serve over steamed rice.
This was so easy to make and delicious too! I used somewhere between 1/3 and 1/2 cup of sugar, and replaced half the sesame oil with canola oil. I had never used so much sesame oil in a dish so wanted to start with a little less. I also chose not to use the optional lemon juice or MSG. I marinated it for 2 hours in a zip lock bag - so easy to mush around so it really covered the slices of meat. I steamed some rice and broccoli and took just a few minutes to cook the meat. It was wonderful and something my whole family enjoyed. My younger daughter even took the leftovers to school today. She never does that! Thanks for this fabulous recipe!
Very good recipe! My family of 5 loved it. I sauteed some finely sliced green bell peppers, onions and chopped some broccoli up in small pieces and slowly sauteed in some sesame oil and added to meat after it had cooked. We served it over rice and everyone gave you 2 thumbs up! Thanks for a keeper :) PS: I only added the veggies on hubbies request.
Finally!!! This is it!!. My son said that this is the best of all the Korean beef dishes that I keep trying to replicate. Restaurant quality. A little sweet, but that is how he likes it. I marinated the beef overnight, but made it exactly as stated in the recipe. Thank you so much for sharing this.