Bugs
INGREDIENTS:
1 lb Beef tenderloin,
-sliced very thin
2 Cloves fresh garlic, crushed
2 tb Granulated sugar
1 tb Sesame oil
Black pepper good sprinkling
Roasted sesame seeds
-(also a good sprinkling)
1 Green onion, finely chopped
2 tb Soy sauce
3 tb Water
1 lb Beef tenderloin,
-sliced very thin
2 Cloves fresh garlic, crushed
2 tb Granulated sugar
1 tb Sesame oil
Black pepper good sprinkling
Roasted sesame seeds
-(also a good sprinkling)
1 Green onion, finely chopped
2 tb Soy sauce
3 tb Water
In a glass or plastic bowl, mix everything together. Cover and refrigerate for 1-2 days. (You can cook immediately, but of course, it won't taste as good. :-) )
In a skillet, heat a tablespoon of vegetable oil over medium-high to high heat. Cook the beef slices, turning until meat reaches desired degree of doneness (about 1-2 minutes).
Serve with rice and green vegetables.
NOTES: The recipe says 'serves four,' but then again, I ate a batch of this myself without complaining too much. I guess it depends on how hungry you are and what else you're serving. ;-)
I also usually omit the sesame seeds, since neither my SO nor I like them. Hasn't killed me yet.
I got this recipe from the Atlanta Journal/Constitution, near Christmas (it was part of a list of dishes that the paper's contributors served at their own Christmas dinners; they had a Cuban writer, someone Russian, etc. I do not recall the name of the South Korean woman whose recipe this is, alas).
~-Lance
In a skillet, heat a tablespoon of vegetable oil over medium-high to high heat. Cook the beef slices, turning until meat reaches desired degree of doneness (about 1-2 minutes).
Serve with rice and green vegetables.
NOTES: The recipe says 'serves four,' but then again, I ate a batch of this myself without complaining too much. I guess it depends on how hungry you are and what else you're serving. ;-)
I also usually omit the sesame seeds, since neither my SO nor I like them. Hasn't killed me yet.
I got this recipe from the Atlanta Journal/Constitution, near Christmas (it was part of a list of dishes that the paper's contributors served at their own Christmas dinners; they had a Cuban writer, someone Russian, etc. I do not recall the name of the South Korean woman whose recipe this is, alas).
~-Lance