dgbg100106
Missing the Tag Fiary
- Joined
- Mar 24, 2008
We did not end up making Pork Fried Rice, we went with Koreantown Beef in Lettuce wraps.
Ingredients
10 clove(s) garlic
2 jalapeño chiles
1.25 pound(s) beef , we used ribeye
1/4 cup(s) sugar
1/2 cup(s) low-sodium soy sauce
1/4 cup(s) Asian sesame oil
Coarsely ground black pepper
Dipping Sauce
1 clove(s) garlic, minced
2 tablespoon(s) sugar
1/4 cup(s) low-sodium soy sauce
1/4 cup(s) water
Coarsely ground black pepper
1 head(s) Boston lettuce, separated into leaves
1.5 cup(s) cooked rice
1/2 cup(s) Korean hot bean paste (I did not have any and did not miss it)
Prepare Koreatown Beef: Cut 6 cloves garlic into thin slices and mince remaining 4 cloves. Thinly slice jalapeños crosswise. Holding knife almost parallel to cutting surface, slice beef, against the grain, into 1/8-inch-thick slices.
In large bowl, place minced garlic and sugar; mash together with back of wooden spoon. Stir in soy sauce, sesame oil, and 1 teaspoon pepper. Add beef to marinade; cover and refrigerate 2 to 4 hours, stirring occasionally.
Meanwhile, prepare the Dipping Sauce: In small bowl, place minced garlic and sugar; mash together with back of wooden spoon. Stir in soy sauce, water, and 1/2 teaspoon pepper. Cover and set aside.
When beef is done marinating, prepare outdoor grill for direct grilling over high heat. Place lightly greased grilling grid on grill rack to preheat. In 2 to 3 batches, remove beef from marinade and place on grilling grid; cook 30 seconds to 1 minute on each side for medium doneness. (we ended up just stir frying the beef in a very hot wok)
Transfer cooked beef to serving bowl. On same grilling grid, cook jalapeño and sliced garlic about 2 minutes or until lightly browned, stirring frequently. Transfer to small serving bowl.
To serve, arrange all ingredients in small bowls on a large tray. Let each person spread a little hot bean paste (if using) on a lettuce leaf, then top with some rice, grilled beef, garlic, jalapeño. Fold sides of lettuce leaf over to make a package to eat by hand. Dip wrap in dipping sauce. Repeat with remaining ingredients.
Ingredients
10 clove(s) garlic
2 jalapeño chiles
1.25 pound(s) beef , we used ribeye
1/4 cup(s) sugar
1/2 cup(s) low-sodium soy sauce
1/4 cup(s) Asian sesame oil
Coarsely ground black pepper
Dipping Sauce
1 clove(s) garlic, minced
2 tablespoon(s) sugar
1/4 cup(s) low-sodium soy sauce
1/4 cup(s) water
Coarsely ground black pepper
1 head(s) Boston lettuce, separated into leaves
1.5 cup(s) cooked rice
1/2 cup(s) Korean hot bean paste (I did not have any and did not miss it)
Prepare Koreatown Beef: Cut 6 cloves garlic into thin slices and mince remaining 4 cloves. Thinly slice jalapeños crosswise. Holding knife almost parallel to cutting surface, slice beef, against the grain, into 1/8-inch-thick slices.
In large bowl, place minced garlic and sugar; mash together with back of wooden spoon. Stir in soy sauce, sesame oil, and 1 teaspoon pepper. Add beef to marinade; cover and refrigerate 2 to 4 hours, stirring occasionally.
Meanwhile, prepare the Dipping Sauce: In small bowl, place minced garlic and sugar; mash together with back of wooden spoon. Stir in soy sauce, water, and 1/2 teaspoon pepper. Cover and set aside.
When beef is done marinating, prepare outdoor grill for direct grilling over high heat. Place lightly greased grilling grid on grill rack to preheat. In 2 to 3 batches, remove beef from marinade and place on grilling grid; cook 30 seconds to 1 minute on each side for medium doneness. (we ended up just stir frying the beef in a very hot wok)
Transfer cooked beef to serving bowl. On same grilling grid, cook jalapeño and sliced garlic about 2 minutes or until lightly browned, stirring frequently. Transfer to small serving bowl.
To serve, arrange all ingredients in small bowls on a large tray. Let each person spread a little hot bean paste (if using) on a lettuce leaf, then top with some rice, grilled beef, garlic, jalapeño. Fold sides of lettuce leaf over to make a package to eat by hand. Dip wrap in dipping sauce. Repeat with remaining ingredients.
