Slice beef very thinly across the grain
Prepare pork tenderloin first (recipe below).
While pork is
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
pepper and cayenne.
Place beef in a zip-lock plastic
Remove meat from refrigerator.
Rub garlic cloves on tenderloin and season (NO SALT) with minced herbs.
Allow it to sit for 20 minutes.
Preheat the oven to 475 degrees F. with the broiler pan in the oven.
Place tenderloin on pan and reduce heat to 375 degrees F. for 20 minutes.
Reduce heat again to 325 degrees F. for 20 minutes.
Remove from oven and tent with foil. Let the meat \"rest\" for 20 minutes -- then slice.
Preheat oven to 250 degrees F.
Combine all spices & herbs, mixing well.
Brush the Tenderloin with the Olive Oil, to coat.
Press the rub on all sides of the meat.
Roast 1.5 to 2 hrs, using a meat thermometer to determine how well done you prefer it. (Beef = 120 for rare, etc., consult USDA guidelines for other types of meat for your own safety).
Remove to a carving board, from oven, and cover with foil.
Let rest 10 minutes before carving.
r skillet, brown the ground beef and onions over medium-high
Slice tenderloin; dredge in flour, salt and pepper or seasoning salt.
Fry in oil in large deep frypan.
Simmer until done.
Add rest of ingredients and enough water to cover everything.
Use the can of soup to add water.
Over medium heat, cook until tender.
Stir occasionally.
Slice beef thinly, cutting across grain and scoring lightly with knife to make more tender.
Cut into bite-sized pieces and marinate beef in the sugar and rice wine.
Mix marinated beef thoroughly with soy sauce, chopped garlic, sesame salt, m.s.g. and sesame oil.
Broil seasoned beef over hot charcoal on a grill or in frypan.
Pulgogi is delicious served with lettuce leaves, sesame leaves, garland chrysanthemum and garlic.
Pulgogi is generally broiled over charcoal on a grill at the table.
ackage directions.
Divide ground beef in half and make two
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
dded to each slice of beef when served.
Steak --
Season the tenderloin cubes with salt and pepper
then add the tenderloin.
Marinate the tenderloin in the refrigerator for
oil.
Lightly coat the tenderloin with olive oil; place on
slice the length of the tenderloin about an inch up from
nd white skin from the beef.
Tuck the ends under
Note: The recipe calls for Grey Poupon peppercorn