Bulkoki (korean fire beef)

1 servings

Ingredients

Quantity Ingredient
2 pounds Sirloin Steak
1 medium Carrot
½ cup Orange Juice
1 teaspoon Sesame Oil
¼ teaspoon Garlic powder
¼ teaspoon Black pepper
5 eaches To 6 Scallions, sliced diagonal
¾ cup Soy Sauce
1 tablespoon Toasted Sesame Seed
2 cups Beef Broth
¼ teaspoon Powdered ginger
⅛ teaspoon Sweet basil

Directions

Freeze steak till fairly firm, barely yielding to finger pressure, or if already frozen remove from freezer about 6 hrs. prior to preparation time. Cut steak into portions that are about 4" x 3" (handsize), then turn each piece on its side and slice thin slices off each portion. BE CAREFUL! In a pie pan, soak steak in marinade made of garlic powder, ginger, black pepper, sweet basil, soy sauce, orange juice and sesame oil, for at least 20 min. Mix and dunk the pieces once or twice, so that all are covered. The carrot needs to be cut in very thin slices. The way I do this, for this particular dish, is to first peel the carrot with the potato peeler. Then use the peeler to peel 1-2" strips of carrot, turning as you go. When the carrot is peeled down to a skinny strip, where it is too hard to work with, cut off the skinny end and eat it! Then move your peeler down to the next section. In restaurants, this is cooked on a special table top grill. At home, you can stir fry it in a wok or fry pan.

When ready to cook, heat the wok or fry pan a minute (dry) then remove the beef pieces from the marinade with a fork and toss them in. Don't worry about trying to drain them. Add the scallions and the carrot. Stir fry until the beef is just barely pink in a few places, or however you normally eat your steak (don't overcook). To stop the beef from cooking beyond desired doneness, toss in the beef broth.

Add 2 to 3 T of the marinade and the sesame seeds, heat just to serving temperature. Serve with steamed rice.

Submitted By MICHAEL GROSZ On 02-11-95

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