Neobiani
HB-16018 · Hand-built original · Korean
Thin pounded striploin marinated in soy, honey, onion and pear juices, grilled until caramelised at the edges.
KoreanMain courseDairy-freeEgg-free
Main ingredient: beef
Pairs well with: steamed rice, lettuce wraps, kimchi, seaweed soup
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 14.1 oz beef striploin
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 tablespoons onion juice
- 3 tablespoons pear juice
- 1 tablespoon cooking wine (matsul)
- 1 tablespoon minced green onion
- 1/2 tablespoon minced garlic
- 1/2 tablespoon sesame seeds
- 1 tablespoon sesame oil
- a little black pepper
Method
- Blot the blood from the striploin with a paper towel so the marinade can soak in.
- Score the meat and pound it thin with a meat mallet or the back of a knife, which also keeps it from curling in the pan.
- Stir the soy sauce, honey, onion juice, pear juice, cooking wine, minced green onion, minced garlic, sesame seeds, sesame oil and black pepper into a marinade.
- Lay the meat in the marinade and leave it for about 1 hour, turning it once.
- Grill the marinated beef on both sides in a preheated pan over medium heat, then lower the heat and cook it through until the surface caramelises.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).