2 lb beef sirloin tips, cut into
1/2 cup soy sauce
6 tbsp sugar
6 green onions
2 cl garlic, minced
4 tbsp sesame oil
1 tbsp sesame seeds
Directions
Recipe by: Anna Baird
together and marinate at least 2 hours. Can either
cook it on the grill as kebabs or stir-fry by itself.
Enjoy.
When I don't have sirloin tips, I use flank steak and
it tastes just as goo Also, I substitute hot pepper
sesame oil and also add cayenne pepper for more kick.
The sugar allows the beef to caramelize a little (I
tried using cane sugar once but it didn't caramelize).
NOTES: Just tried this recipe recently (4 or 5 times)
and it is absolutely wonderful - from Omaha Steaks
recipe book
Servings: 1 servings
Korean Bbq Beef Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Korean; Meat
The History of Recipes
We are able to follow the history of meal recipes far back into antiquity, in truth as far back into history as the early Egyptians, and maybe further still. However, mostly, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are some tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. During the time of the Romans a roman called Apicius created a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into starters, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the Romans made use of many different spices, including a few that are still present in modern kitchens for example bay, rue and parsley. Moving our culinary historical trip onwards, we find some interesting books which date from the 14th Century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of that period. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the Middle-East, including basil and coriander. These new spices and herbs was responsible for an outbreak in recipe publications, some of which are now in academic collections. Over the next few hundred years, the families of Europe strove to offer the most exotic meals, and as a result the best cooks and their recipe collections increased in prestige. Even so, it was during the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording the recipes of their peers. When we get to the 20th century, cookbooks were greatly in demand mostly due to increased literacy, people having more spare time and a general increase in wealth. The arrival of TV gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Korean Bbq Beef recipe.
