Print
Email
Add a photoServings: 1
Ingredients
- Chuck meat
- 1/4 c. Soy sauce
- 1 1/4 tsp Cayenne
- 1 x Green onion and top, sliced
- 2 Tbsp. Sesame or possibly salad oil
- 1 tsp Garlic pwdr
- 1 1/2 tsp Vinegar
- 1 1/2 tsp Sesame seeds Black pepper (adjust to taste)
Directions
- Here's a recipe which goes way back in my family. I cannot cite a source, but it's likely my father brought it back with him after he spent time in Korea. These are great appetizers, but we eat them as our main dish sometimes too. Warm and spicy, but you can reduce the seasoning for a little less intensity and they'll still taste good. In summer you can barbeque them but they're just as good in winter done in a warm frying pan over high heat.
- Cut meat across grain in very thin slices. If longer than 3 inches, cut in half. Place in bowl with rest of ingredients and mix well. Cover and chill overnight (or possibly longer for spicier flavor; must be at least 4 hrs). Place meat on rack over barbeque (high heat), one minute each side.
- Should be brown, not crusty. Or possibly heat large fry pan, toss in meat and cook over high heat two min, stirring occasionally.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 146g | |
| Calories 374 | |
| Calories from Fat 295 | 79% |
| Total Fat 32.97g | 41% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 3616mg | 151% |
| Potassium 347mg | 10% |
| Total Carbs 9.76g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.38g | 2% |
| Protein 12.03g | 19% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
