BEEF BUL-KOGI

SERVES:  4-6

DESCRIPTION:

A stir-fry dish (Korean) that's great over rice as a main course, or totally wonderful as a sandwich with lettuce and tomato!

INGREDIENTS:

2 lbs. round steak - thinly sliced (for sandwiches, have butcher make rouladen slices)

3 TBSP   Sugar

3 TBSP    Soy sauce

2 tsp.        Sesame oil

2 TBSP     Sherry (optional)

1 tsp.        Sesame seeds

1/2 tsp.     MSG (Accent) *optional

1 TBSP.   Oil 

5-6          Fresh mushrooms - wipe clean with a damp paper towel; sliced

1 medium  Onion - sliced and separated into rings

3-4         Cloves of garlic - finely minced (or 1 tsp. garlic powder)

4-5         Green onions with tops - sliced

1/4 tsp.   Fresh ground black pepper

DIRECTIONS:

Combine beef and sugar and let stand at room temperature for 20 minutes, tossing 2-3 times.

Add next 5 ingredients and let stand for 30-45 minutes, tossing occasionally (can marinate in fridge for up to 2 hour)

Heat wok over medium high burner - add 1 TBSP oil  - add mushrooms and SLICED/SEPARATED onions - stir fry over medium heat 1-2 minutes - remove to a large bowl.  

*** Add half of the meat plus about half of the marinade and cook until meat is just grey (about 4-5 minutes) .  Scrape into bowl with veggies; repeat with remaining meat, adding a tiny bit of oil if necessary.  Return meat and veggies to wok

Add minced garlic and green onions; stir-fry for about a minute - DO NOT LET GARLIC BROWN or the green onions get too soft

Serve over rice.......... or as a sandwich on a Kaiser roll

TIP: add a tablespoon of canola oil as needed to stir fry - don't use additional sesame seed oil - it's very strong!

*** By cooking the meat in smaller portions, the meat will 'fry' rather than steam