KOREAN BBQ BEEF

My parents used to make this when we were little. It's so yummy! I shared it with my friends in STL...and we're so crazy about it that we have a BBQ like every wknd this summer..LOL. My friend Kathy Lee and I also used this recipe to make Bulgogi. We used thinly sliced meat and add some fresh pineapple juice and crushed pineapple chunks. Kiwi can also be used in place of pineapple chunks.

INGREDIENTS:


2 pounds sirloin steak (or use short rib or flank steak or sliced Korean beef)
3 green onions, chopped
1 small onion, chopped
3 cloves garlic, crushed
5 tablespoons soy sauce
1 to 2 tablespoons dry sherry (or red wine)
salt (to taste)
1/8 teaspoon black pepper or to taste
¼ cup sliced mushrooms
¼ cup sugar
2 tablespoons sesame oil



DIRECTIONS:

1. Slice steak very thin (partially freeze meat for ease in slicing). (Obviously not necessary for sliced Korean beef.)

2. Combine green onions, onion, garlic, soy sauce, sherry, salt, pepper, mushrooms, sugar, and sesame oil. Use hands to mix all ingredients and to especially combine the onions into the meat.

3. Marinate meat in mixture for several hours or overnight. Submerge meat in marinade. Place onions sinking to the bottom of the marinade on top of the beef before putting into the fridge.

4. Cook on grill 5 to 8 minutes or until done, turning occasionally.

5. Serve hot. Makes about 6 servings.