Saturday, July 28, 2012

Olympics Day 2: Korean Marinated Beef

I enjoyed the Olympic opening ceremonies. My favorite parts were the agrarian village scenes, and of course, Mr. Bean. And now the sports begin. I have watched some cycling, boxing, women's basketball and volleyball. I don't know why volleyball isn't a televised sport all the time. That game was intense.

For lunch, Gail made us Korean Marinated Beef. Instead of fresh ginger, Gail used pickled ginger. That was a great addition, but use half as much if you try it. You might get a more tender result by marinating the beef longer. The sauce had a perfect sweet-salt thing going on. Make sure you serve it with rice to pick up all the extra sauce. By the way, that is a tomato from Gail's garden in the picture.

Korean Marinated Beef
amounts per serving

1 T soy sauce
1 t sugar
½ t sesame oil
2 T minced scallions, white and pale green parts only (reserve dark green parts for garnish)
1 t minced garlic
1 t minced peeled fresh ginger
4 oz flank steak
1 t peanut oil

  1. Combine soy sauce, sugar, sesame oil, minced scallions, garlic and ginger.
  2. Slice meat across grain into very thin slices, no more than 1/8” thick, then cut into bite-sized pieces; marinate in soy sauce mixture at least 15 min.
  3. Heat peanut oil in heavy skillet over high heat just until smoking; put on an apron while oil heats since ginger will spatter! Stir-fry meat until cooked through and browned, 3-5 min.
  4. Serve immediately, garnished with scallion greens.

With that I had a Korean beer from the Oriental Brewery. Web research suggested that what I drank was called "Blue", but I couldn't tell from the bottle, and the website for Oriental Brewery doesn't even list it. This beer was a disappointment. It was fine for what it was, but that was the closest to Coors that I could imagine. And, that style is not my favorite. They can't all be great.

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