Servings: 4
Recipe Type: Beef, Fusion, Korean, Recipe, Sandwich
Ingredients
1 1/3 pound lean beef (Rib eye, Flank Steak, Tenderloin, or your favorite cut)
salt
4 Burger Buns/Sandwich Rolls
Marinade
1/4 cup natural brewed soy sauce
1/4 cup unsalted beef broth or water
1/2 small onion
1/2 small Nashi (Asian) pear or semi sweet apple
3 cloves garlic
1/2 ounce fresh ginger
1/4 cup sugar, brown sugar, or honey
1 spring/green onion
1 teaspoons pure toasted sesame seed oil
1 tablespoon rice wine
1/2 teaspoon black pepper
Optional Toppings
Loose leaf lettuce
Cheese (your favorite sandwich cheese)
Sliced green or red chilli peppers
Sliced cucumber
Sliced or shredded Asian pear
Fried egg
Ssamjang
Directions
Mix Marinade:
Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth liquid.
Pour into medium mixing bowl.
Trim root and top of green onion, rinse in cold water, and finely chop. Add to bowl.
Add all other ingredients. Mix well and let stand for at least fifteen minutes.
Note: If marinade is very thick, you can thin it by adding water and soy sauce in a 1 to 1 ratio.
Prepare Meat:
Hand trim any outer fat from your cut.
Freeze meat until stiff to help in slicing.
Slice meat very thinly (slightly thicker than deli sliced meats)
Very lightly salt each slice on both sides and let stand for ten minutes.
Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. (Any leftover marinade may be refrigerated for later use)
Cover and place in refrigerator. Let meat stand in marinade for at least one hour.
Meat may now be placed in zip lock style bags and frozen for later use or cooked.
Cooking:
Grill: Heat grill on high heat. Grill until browned on both sides (10 to 20 seconds)
Stir Fry: Heat wok or stir fry pan to high heat, add meat, (you may add extras like onion, and sliced garlic)
Pile onto sandwich rolls or bun and top with sliced onion, lettuce, and cheese.
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