Marinated Beef Steaks
Bulgogi is a very popular dish for outdoor entertaining. Traditionally it would have been cooked on a Genghis Khan grill, which is shaped like the crown of a hat, but a ridged heavy frying pan or wok works almost as well.
Ingredients
- 450g / 1lb fillet of beef or rump steak, in the piece
- sesame oil, for frying
For the marinade:
- 150ml / ¼ pint / ⅔ cup dark soy sauce
- 30mI / 2 tbsp sesame oil
- 30mI / 2 tbsp sake or dry white wine
- 1 garlic clove, cut into thin slivers
- 15ml / 1 tbsp sugar
- 30mI / 2 tbsp crushed roasted sesame seeds
- 4 spring onions, cut into long lengths
- salt and ground black pepper
Preparation
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- Put the meat into the freezer until it is firm enough to slice very thinly and evenly. Arrange the slices of beef in a shallow glass dish.
- Make the marinade. Mix the soy sauce, oil, sake or wine, garlic, sugar and sesame seeds in a bowl and add the spring onions. Season to taste.
- Pour the marinade over the slices of beef and mix well. Cover the dish and transfer to the fridge. Chill for at least 3 hours or overnight.
- Heat the merest slick of oil in a ridged heavy frying pan or wok. Drain the beef slices and fry over a high heat for a few seconds, turning once. Serve at once.
Serves 3-4.