Korean sesame-grilled beef from The Barbecue! Bible by Steven Raichlen

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Notes about this recipe

  • heatherlee on July 31, 2019

    I used sirloin that had already been thinly sliced at the grocery to save some time on the prep. The marinade is very good and the quantity the recipe yields is in good proportion to the meat.

  • mamacrumbcake on June 05, 2016

    The marinade in this recipe is our favorite! We don't even make any other part of the recipe--just the marinade. We use it for flap meat. I think it is most suited for broad, thin cuts of beef, that sear very quickly on the grill (2-3 minutes per side). The marinade caramelizes on the surface of the meat and because the meat is thin, you get a nice hit of soy-sesame flavor in every bite. Serve over steamed rice to catch all the drippings. Some freshly ground black pepper and thinly sliced scallions complement this very nicely.

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