SEARCH 100,000+ RECIPES FROM MAGAZINES, NEWSPAPERS, TV, & COOKBOOKS

Recipe

OF THE DAY

Pea Shoots with Burrata, Lemon Olive Oil, and Toasted Sesame Seeds from The Cheesemonger’s Seasons

Like Us?

SPREAD THE WORD!

RECIPE SEARCH

Tell me more about Project Foodie recipe search

  add another ingredient

- or -



Korean Beef Bites

Print E-mail
Friday, 22 February 2013
List of viewable recipes from "Steamy Kitchen’s Healthy Asian Favorites" by Jaden Hair

Reprinted with permission from The Steamy Kitchen's Healthy Asian Favorites, by Jaden Hair, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.

Makes 24

  • 1/2 pound flank or sirloin steak
  • 1 tablespoon low-sodium soy sauce or ?gluten-free tamari
  • 1 teaspoon brown sugar
  • 1/2 teaspoon sesame oil
  • 1 clove garlic, finely minced
  • 1/2 teaspoon freshly grated ginger
  • 24 rice crackers
  • 1/2 cup prepared kimchi
  • 1 green onion, very thinly sliced on the diagonal

Image
Photo by Jaden Hair (c) 2013
Slice the steak as thin as you can into at least 24 pieces. If you are using flank steak, make sure to slice across the grain. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the steak and mix to coat. Marinate for at least 10 minutes at room temperature or up to 24 hours in the refrigerator.

Heat a grill pan over high heat. You'll cook the steak in batches to avoid overcrowding the pan. When the pan is hot, add the steak, and grill 1 to 2 minutes per side, depending on the thickness of your slices.

To serve, on each rice cracker layer a slice of steak, the kimchi, and garnish with green onion.

PermaLink

Last Updated ( Tuesday, 02 April 2013 )
 
< Prev   Next >
Home
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.