This is a Korean dish that I've only ever had at a Korean restaurant in Bozeman, but it was extremely easy and quick to make at home. It tasted just like I remember, but felt much lighter when served with lettuce cups. Sorry about the jumble of posts recently, we had a couple of house guests back to back. So we did a lot more eating out than usual and it just through off my cooking routine a bit. I'm back at it now and am ready to tackle some more recipes. This one was very delicious and it really was fast. We got home at 7 last night and from start to finish this only took 30min, which is always nice, especially when you are getting a late start. I thought it was interesting that although this dish is traditionally served with lettuce leaves, many Korean restaurants serve it with either noodles or rice. I prefer lettuce personally, feels MUCH healthier! ENJOY!
1 1/2 lbs rib-eye steak (I used a flank steak, way cheaper and still delicious, also I only use enough meat for the two of us in order to save money so I halved the meat as this recipe serves 4)
1/4 cup soy sauce
1TBS hot chile sesame oil (add dash of red pepper flakes to 1TBS toasted sesame oil)
2TBS dark brown sugar
6 garlic cloves
1TBS fresh ginger
2 medium red onions (red or yellow is fine)
1 green bell pepper
4 tsp vegetable oil (or olive oil)
1 small head Boston lettuce (I used romaine)
Freeze beef for 20 min; transfer to a clean work surface. Slice diagonally into 1/8 in thick strips. In a small bowl whisk together soy sauce, sesame oil, brown sugar, garlic and ginger. Place onion and peppers in a small bowl; toss with half the soy marinade. Toss steak in remaining marinade, let stand for 15min.
Heat 2tsp of oil in skillet. Add onions and peppers; cook until softened. Transfer to plate, wipe skillet clean with paper towel. Heat remaining oil and cook meat until browned. Add onion mixture and heat through.
I'm still playing with the layout as I post these blogs...it's hard to get them to look right sometimes.
Logan Rating: ****