Cut beef steak crosswise
In a small bowl, combine soy sauces, vinegar, scallions, sugar, sesame oil, garlic and ginger. Arrange steaks in shallow dish and pour half of marinade over them. Reserve remaining marinade as dipping sauce. Chill steaks, covered, for 2 hours, turning once.
To make kimchi salad, place all ingredients in a large bowl and toss to combine.
Preheat a grill pan on high. Cook steaks for 1 min each side. Cover and leave to rest for 2 mins. Serve steak with kimchi salad, sprinkled with sesame seeds and accompanied by dipping sauce.
Cut skirt steaks into about 3 or
arge mixing bowl.
Cut skirt steak crosswise into about 4
Pound skirt steak briefly on each side
resealable plastic bag. Add skirt steak, coat with marinade, squeeze
atch Now
Unroll the skirt steak and cut into 6
ust beginning to brown. Add beef, and cook until evenly brown
and marinate in the refrigerator for at least 1 hour, and
et marinate in the refrigerator, for at least 4 hours, preferably
aucepan on high heat. Cook beef, stirring, until browned. Add onion
For BEEF Fajita marinade:.
Combine all
t stand in the refrigerator for 30 minutes to 1 hour
hem in a plastic bag for about 10 minutes.
Peel
oil. Add noodles and cook for about 5 minutes. Drain and
ven to 300\u00b0F. Weigh beef and calculate cooking time (allow
Cut beef into 4 pieces.
Put in plastic bag with lime juice, garlic, salt and pepper.
Close bag and marinate in refrigerator for 2 to 30 hours or overnight.
On two plates, start with the hard-cooked egg, sliced lengthwise for the face.
Next, slice the tomato in half and add to the plate.
Shred the carrot and arrange around the face of the egg for hair.
Arrange the lettuces for the skirt.
Take 3 cloves for the eyes and nose and 3 for the other plate.
Slice the celery sticks and arrange for the arms and legs.
Dab mayo for buttons on the tomato.
Under the skirt (lettuce leaf) add a cup of potato salad, macaroni salad or yogurt.
Enjoy.
hot roast beef sandwiches, or beef stew. See my other recipes for directions.
FOR SAUCE:
Brown beef bones, shallots, garlic and carrots