Try this Korean Barbecued Beef recipe, or contribute your own.
Suggest a better description1. Rinse beef and pat dry. Cut steak at a 45 angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.
2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
3. Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.
NOTES: Save hard-to-slice end pieces of uncooked steak to use in Korean clear noodles with mixed vegetables
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 6 | ||
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Calories: 323 | ||
Calories from Fat: 125 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 45.7mg | 14 % | |
Sodium 406.9mg | 14 % | |
Potassium 463mg | 12 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 19.8g | ||
Protein 28.6g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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