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Mary's Family Kitchen

Good Eats and Fun Treats from the Mountains of North Jersey

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quick cook

Korean Barbecued Beef (Bul-Kogi)

I L-O-V-E this recipe. I’ve been making it for 20+ years and it never disappoints me or the friends and family I’ve served it to over the years.

The marinade is so versatile. While it works perfectly with beef (I like flank steak, but feel free to substitute any cut of beef you like), I have used it with chicken as well as an array of vegetables. Portobello mushrooms work really well as a vegetarian option.

Tonight I’m leaving the flank steak whole, but for company, it looks fantastic sliced thin and weaved onto a stick, then barbecued. Cooking the “steak on a stick” version takes only 35-40 seconds for each side. The beef marinates beforehand, so there’s next to no wait from grill to table!

Let’s get started!

Ingredients

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Korean Beef Barbecue! Dinner Tonight!

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  • 2 pounds of flank steak. Score the steak diagonally.
  • 1 Tbsp. sesame seeds
  • 3 green onions (scallions), finely chopped
  • 4 cloves garlic, finely chopped
  • 1/4-cup soy sauce
  • 2 Tbsp. toasted sesame oil
  • 1/4-cup sugar
  • 2 Tbsp. beef stock or sherry
  • 2 Tbsp. Hoisin sauce
  • 2 tsp. black pepper

Put sesame seeds in a pan and toast slightly over low heat. Combine the toasted sesame seeds in a bowl.

Add the minced green onions, minced garlic, soy sauce, toasted sesame oil, sugar, beef stock or sherry, hoisin sauce and pepper.

Stir the marinade and pour over the steak. Make sure the meat is well covered on both sides. Cover and refrigerate 4 to 12 hours.

Preheat grill. Remove steak from the marinade. Pour the marinade into a small saucepan, bring to a boil. Reduce to medium-low and simmer for 10 minutes. Remove saucepan from heat, set aside and keep warm.

Place steak on the grill and and cook to desired doneness, about 6 minutes per side for rare.

Place on a platter and let set 5 minutes before carving. Cut the steak across the grain into thin diagonal slices. Serve with the warm delicious marinade.

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Barbecued Korean Beef with Yellow Rice and Broccoli

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Good Ol’ Beef and Mac

Sorry this post was late, The family and I were visiting my brother in South Carolina, and a 4 day vacation extended to 7! The good news is I have a lot of new inspiration for my blog, Stay tuned!!

This is my go-to beef and mac recipe for those busy nights, or when you have ground beef and just can’t think what to make with it! Be warned, it’s not the healthiest of recipes, but I can tell you it’s one of the tastiest!! It’s great for a crowd, or over a baked potato, if you just use the beef part of the recipe. For me, I like to scoop some on a tortilla chip! Feel free to add some hot sauce, if you would like some spice, anyway you make it, it’s going be delicious!

These are all the ingredients your going to need. Quick, simple and soon to be one of your go-to meals too!

Ingredients

  • 3- Lbs, 80% ground beef, browned and drained
  • 28-oz. can diced tomatoes ( I use the one with basil, garlic & oregano)
  • 2- 10-3/4 oz. cans tomato soup, (I use Campbell’s)
  • 2- tsp. Italian seasoning
  • 1-12-oz. package American singles
  • 1- Lb elbow, or any other small macaroni, cooked according to directions, drained, and 3-Tbls. butter added, set aside

Instructions

Place ground beef into a large pot and cook until it is brown and no longer pink. Drain off excess fat. On medium heat, add the diced tomatoes, tomato soup and 1 cup of water. I put the water in the tomato soup cans to get out any bit left. Then add the Italian seasoning and stir, as the mixture is simmering add the cheese slices, they will melt perfectly as the sauce heats them up. Reduce to simmer and cook 10 minutes. Serve over your buttered pasta.

**Optional- complete your dish with shaved pecorino romano cheese and chopped fresh parsley. Serve with salad and some toasted crostini, if desired. Enjoy!

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My "go to" meal on busy nights Good Ol' Beef and Mac!!!!

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