Tuesday, 8 November 2016

BYBBQB Episode 2 - International BBQ

Episode 2 - International BBQ episode

Beef Bulgogi

·         1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
·         4 large garlic cloves
·         1 cup peeled, chopped ripe Asian or Bosc pear
·         ¾ cup finely chopped onion
·         1 teaspoon finely chopped ginger
·         1 scallion, chopped
·         2 tablespoons soy sauce
·         1 tablespoon roasted sesame oil
·         1 tablespoon light brown sugar or honey
·         ½ teaspoon black pepper
·         ½ teaspoon sesame seeds, toasted
 
Serve in a lettuce wrap or on a cold redleaf lettuce salad


Thai Beef salad

  • ·         1 lb sirloin steak, about 1 to 1 1/2-inches thick
  • ·         3 tablespoons lime juice
  • ·         3 tablespoons soy sauce
  • ·         3 tablespoons canola oil
  • ·         2 tablespoon brown sugar
  • ·         1 teaspoon minced garlic
  • ·         1 1/2 teaspoons minced ginger
  • ·         1 1/4 teaspoons red curry paste or chilli-garlic sauce
  • ·         1/2 head red-leaf lettuce, torn (about 6 cups)
  • ·         3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
  • ·         1/2 cup coriander leaves, rinsed and dried
  • ·         1 cup basil leaves, sliced into ribbon


1.       Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish.
2.       In a medium bowl combine 3 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat
3.       Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally.
4.       Reserve the rest of the mixture refrigerated, to dress the salad. 
5.       Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain. 

6.       Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

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