Korean Style Grilled Beef  Video

Beef is a common meat for many of us. Although beef contains valuable nutrients, such as iron and several B vitamins, it should not form a massive part of a healthy diet as it contains saturated fat. This Korean style grilled beef recipe aims to make the beef dish healthier by combining it with other vegetables. This dish will definitely delight those who enjoys the exotic taste of Asian food.

As this dish involves barbecuing in the open, you should take particular care and do not allow children anywhere near a lit barbeque.

Here is the video for Korean style grilled beef. Enjoy!

This recipe serves 4 people.

Ingredients:

• 450g (1 Ib) chuck steak
• 2 tablespoons light soy sauce
• 3 tablespoons pineapple juice
• 2 tablespoons sweet rice wine or dry sherry
• 2 tablespoons chopped garlic
• 3 tablespoons finely chopped spring onions
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1 tea spoon salt
• 1 teaspoon black pepper
• Four bamboo skewers

Steps:
Cut the chuck steak into 100 mm X 5 mm (4 inches X 1/4 inch) pieces. Put the soy sauce, pineapple juice, rice wine (or sherry), garlic, spring onions, sesame oil, toasted sesame seeds, salt and pepper into a dish. Let the beef marinate in this mix for one hour.

Meanwhile, soak the bamboo skewers in cold water for about 30 minutes, so they don't catch fire on the barbeque. Skewer the beef on the bamboo skewers.

Before lighting the barbeque, arrange the charcoal pieces so they are closer together at one end of the container, gradually thinning out to less at the other. This will give you a graduation of heat: very hot for searing meat and fish to seal in the juice and less hot on the other half for a slower, more thorough, cooking. This is very important for chicken and other meat, which might be burnt on the outside, yet still dangerously undercooked in the center, when cooked on too fierce a heat.

Light the barbeque and allow to burn until all the flames have died down. The charcoal should appear dead, with a brown or whitish appearance, yet very hot when a hand is held some distance away.

Quickly sear the beef on both sides on the hottest part of the barbeque to seal in the juices. Because this marinade contains very little oil, you can safely baste the seared beef with it. Paint a generous layer of marinate on both sides with a pastry brush. 

Once the beef has been seared and basted with marinade, move to a medium heat on the barbeque and cook for 15 minutes, turning occasionally to ensure even cooking.

Serve on a bed of baby spinach leaves, peppers and red onions.

Enhance your food with one of these Vineyard Favorites of mine. Enjoy!

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