Barbecued Beef (Korean Bul Kogi)
INGREDIENTS:
2 lb Beef top round steak; cut
-into 1/8" thick slices
1/4 c Onions; chopped
1 tb Brown sugar
2 ts Paprika
1 ts Oregano
1 ts Chili powder
1/4 ts Pepper
1/2 ts Salt
1 Bay leaf
2 cl Garlic; minced
1 c Ketchup
1/4 c Water
1 tb Vegetable oil
1/4 c Tarragon vinegar
1 tb Worcestershire sauce
2 dr Liquid smoke
2 lb Beef top round steak; cut
-into 1/8" thick slices
1/4 c Onions; chopped
1 tb Brown sugar
2 ts Paprika
1 ts Oregano
1 ts Chili powder
1/4 ts Pepper
1/2 ts Salt
1 Bay leaf
2 cl Garlic; minced
1 c Ketchup
1/4 c Water
1 tb Vegetable oil
1/4 c Tarragon vinegar
1 tb Worcestershire sauce
2 dr Liquid smoke
Combine ingredients in slow cooker; cover. Cook on low for 4 to 6 hours, depending on how well done you want meat. Remove bay leaf before serving. Serve by itself or on rolls. To save time, use meat that has been cut up for stir fry. If you're cutting your own, it's easier if the meat is slightly frozen when you slice it.