Korean Beef Barbecue

60 servings
  • Marinade:
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar (not seasoned)
  • 1/3 cup chopped scallion
  • 1/4 cup 2 tablespoons sugar
  • 2 tablespoons minced garlic
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon Asian sesame oil
  • 1 1/2 teaspoon Asian chili sauce
  • 1 3/4 pound skirt steak
  • 2 small red apples such as Gala
  • 1 firm-ripe mango, peeled and pitted
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Asian chili sauce, or to taste
  • 60 (3 to 4- inch) long Bibb lettuce leaves
  • Toasted sesame seeds
  • Marinade: Stir together marinade ingredients and reserve one fourth of marinade for sauce. Marinate steak, then broil: Put steak and remaining three fourths of marinade in a glass dish, turning steak to coat, and marinate at room temperature, turning once, 30 minutes. While steak is marinating, cut apples and mango into 1 by 1/4 -inch sticks. Toss together with juice and chili sauce and season with salt. Preheat broiler. Broil steak on rack of a broiler pan 2 to 3 inches from heat until slightly charred, 2 to 3 minutes on each side for medium meat. Let steak stand 5 minutes. Cut crosswise into 1/4 -inch thick slices, then halve slices crosswise. Toss beef in reserved marinade with salt and pepper to taste and divide among lettuce leaves. Top with fruit and sesame seeds.

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