RECIPE TITLE "KOREAN-STYLE GRILLED BEEF IN LETTUCE" from
Asian Grilling : 85 Kebabs, Skewers, Satays and Other Asian-Inspired Recipes
for Your Barbecue
Copyright © 2002 by Su-Mei Yu
Makes 6 servings ---
The sugar in this marinade balances the saltiness of soy sauce,
as well as caramelizing the meat. The beef is superb when wrapped
in crisp, crunchy lettuce. Kimchi is a Korean spicy pickled cabbage,
available in many supermarkets and groceries. Serve with Grilled
Potato, Egg, and Bean Thread Salad [see book].
2 tablespoons sugar
1/3 cup sake or dry vermouth
28 garlic cloves, 8 minced, 20 peeled and left whole
14 scallions (green and white parts), 4 finely chopped, 10 left
1/2 cup soy sauce
1 tablespoon sesame seeds
1 tablespoon sesame oil
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
2 pounds boneless top sirloin or London broil
Vegetable oil spray
20 iceberg lettuce leaves
About 1 cup kimchi
1. Combine the sugar, sake, minced garlic, green onion, soy sauce,
sesame seeds, sesame oil, black pepper, and cayenne in a zippered
plastic bag. Seal and toss the bag back and forth to combine. Add
the meat and garlic cloves. Seal and toss the bag back and forth to
coat the meat well. Refrigerate at least for 1 hour, or, for best
2. Heat the grill.
3. While waiting for the grill to get hot, remove the beef from the
refrigerator. Transfer the beef, garlic cloves, and whole scallions
to a platter. Drain the marinade into a bowl.
4. Place a fine-mesh grill rack on the regular rack. Spray the beef
generously with the vegetable oil and place on the grill. Grill, basting
with the reserved marinade and turning frequently to prevent burning,
until medium-rare, about 8 minutes. Transfer to a serving platter
and let sit for 5 minutes.
5. In the meantime, place the garlic cloves and scallions on the fine
metal rack. Grill turning frequently, until slightly charred and soft
to the touch, about 2 minutes. Transfer to a serving platter and tent
with aluminum foil to keep warm while you slice the beef.
6. Slice the beef into thin long pieces. Chop the green onions into
bite-size chunks. To eat, place 2 to 3 slices of meat, a clove of
garlic, and 2 to 3 chunks of green onions on a lettuce leaf. Top with
a pinch or two of kimchi and fold over sides and make a complete bundle.
|True Thai: The Modern Art of Thai Cooking
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True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.
True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English. More info
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Authentic Thai cuisine has a rich, centuries-old tradition, and this authoritative handbook celebrates its many variations, with deft ideas for using many spices, sauces, flavorings, and styles. More than 100 recipes, most taking 15 minutes or less to prepare and cook, provide even gourmet cooks with a new range of delicious choices. The recipes start with snacks and starters, then introduce a host of multicourse meals featuring soups and salads, seafood, meat, and poultry main courses, as well as a range of vegetable side dishes and desserts. Even the names of the recipes are intriguing: Green Mango Salad, Son-in-Law Eggs, Jungle Curry Beef, Thai Fried Pie. Large full-color photos suggest mouth-watering presentations for all occasions. More info