JudithM
DIS Veteran
- Joined
- Dec 5, 1999
- Messages
- 5,456
One day at the Food & Wine Festival we got in line for a food demonstration. It was supposed to be a pastry chef from a fancy hotel in Las Vegas. Well, that chef cancelled & a Disney chef stepped in. My initial reaciotn was to be disappointed, but that disappointment did not last long 
!
Dylan Schauwecker from the Land Pavilion at EPCOT was our guest chef. His mom is Korean & his dad is German. He made Korean Beefsteak Barbecue & Korean Cucumber Salad. I am not a cucmber person, so I gave my sample to the lady sitting next to me. The beef was sooooo good, & I made it for dinner last night.
Here is the recipe:
1 1/2 pounds boneless rib steak, cut into very thin slices (5"-6" long & 2" wide)
4 teaspoons sugar
1/4 teaspoon black pepper
1/4 cup soy sauce
3 cloves garlic, crushed or chopped fine
3 scallions cut into 1"pieces
1 teaspoon Korean sesame oil
1. Mix the beef, sugar & pepper together; let rest for two minutes & then add the soy sauce, garlic, scallions & seaame oil. Toss the mixture well to integrate all the flavors, & let it stand at room temperature for a minimum of one hour (or overnight in the refrigerator) to allow the meat to mature.
2. Preheat a large, heavy skillet over moderate heat for two minutes (no oil). Add the beef slices, a few at a time, & sear them without oil for 2 or 3 minutes at most. Of course, in summer, this may be done outdoors over charcoal. Another alternate method is to grill the beef in a very hot gas or electric boiler.
3. Serve immediately with white sticky rice & an assortment of side dishes.
Dylan used flank steak. He said it marinates/tenderizes well & that Disney uses a lot of flank steak. I used flank steak last night. This was soooo good!
!Dylan Schauwecker from the Land Pavilion at EPCOT was our guest chef. His mom is Korean & his dad is German. He made Korean Beefsteak Barbecue & Korean Cucumber Salad. I am not a cucmber person, so I gave my sample to the lady sitting next to me. The beef was sooooo good, & I made it for dinner last night.
Here is the recipe:
1 1/2 pounds boneless rib steak, cut into very thin slices (5"-6" long & 2" wide)
4 teaspoons sugar
1/4 teaspoon black pepper
1/4 cup soy sauce
3 cloves garlic, crushed or chopped fine
3 scallions cut into 1"pieces
1 teaspoon Korean sesame oil
1. Mix the beef, sugar & pepper together; let rest for two minutes & then add the soy sauce, garlic, scallions & seaame oil. Toss the mixture well to integrate all the flavors, & let it stand at room temperature for a minimum of one hour (or overnight in the refrigerator) to allow the meat to mature.
2. Preheat a large, heavy skillet over moderate heat for two minutes (no oil). Add the beef slices, a few at a time, & sear them without oil for 2 or 3 minutes at most. Of course, in summer, this may be done outdoors over charcoal. Another alternate method is to grill the beef in a very hot gas or electric boiler.
3. Serve immediately with white sticky rice & an assortment of side dishes.
Dylan used flank steak. He said it marinates/tenderizes well & that Disney uses a lot of flank steak. I used flank steak last night. This was soooo good!
