Korean grilled beef
0
- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings
Ingredients
1/3 cup soy sauce
3 tbsp rice vinegar
1 1/2 tbsp granulated sugar
2 large garlic cloves, minced, or 1 tbsp bottled minced garlic
2 tbsp finely grated fresh ginger, or 1 tbsp bottled minced ginger
1 tbsp sesame oil
1 1/2 tsp hot chili-garlic sauce
750 g outside round steak, at least 1-in. thick
Instructions
In a medium-size bowl, whisk soy sauce with vinegar, sugar, garlic, ginger, oil and chili-garlic sauce. Set aside about 1/3 cup (75 mL).
Place steak in a resealable plastic bag. Pour in remaining sauce. Turn steak to coat. Squeezing out as much of the air in bag as possible, seal bag. Marinate at room temperature for 30 minutes, kneading halfway through. Or refrigerate overnight.
Preheat broiler. Set steak on rack of broiler pan. Place pan in oven 2 inches (5 cm) from broiler element. If steak is 1 inch (2.5 cm) thick, broil for 5 minutes per side for rare.
Remove from oven. Let steak stand for 5 minutes before slicing. Thinly slice diagonally across the grain and place in a bowl. Shake or whisk reserved sauce. Pour over meat and toss to evenly coat. Great with stir-fried rice and green beans.
Nutrition (per serving)
Calories 195, Protein 22.4g, Carbohydrates 6.2g, Fat 8.6g, Fibre 0.3g.
The lowest-fat beef cuts come from the round and tenderloin, but this recipe works beautifully with less tender and much less expensive round steak.
Myth
I would be healthier if I cut out red meat.
Fact
A lack of fruit and vegetables in your diet may be more closely associated with disease than the consumption of meat. Once you've trimmed the visible fat from beef and pork, all cuts except beef short ribs and pork spareribs qualify as lean (containing no more than 10 per cent fat on a raw basis).
