Fiery Korean Beef Skewers
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1
Combine canola oil, Korean red pepper paste, soy sauce, garlic, red pepper flakes, ginger and sesame oil in a bowl and whisk until the oil is completely incorporated into the marinade. Place steak strips into a large resealable bag and add the marinade. Remove as much air as possible from the bag while sealing and refrigerate for 4–6 hours.
2
Prepare grill for high heat cooking, approximately 450°F. As the grill comes to temperature, remove the beef from the marinade and pat dry. Thread each slice of beef onto a skewer and grill for 2–3 minutes per side until they reach an internal temperature of 130°F for medium rare. Serve immediately.
Cooking for 12 people
Ingredients
-
canola oil
0.25 cup
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Korean red pepper paste
3 tbsp.
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soy sauce
2 tbsp.
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garlic (minced)
3 cloves
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ginger
2 tsp.
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grated red pepper flakes
2 tsp.
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sesame oil
11 tsp.
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sirloin (cut into ½-inch thick strips)
1 lb.
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wooden skewers (soaked in water for at least 1 hour)
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
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