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Categories:
soy sauce unrefined sugar stout garlic scallions black pepper sesame oil honey Asian pear rice lettuce leaves scallions chiles fresh herbs baby carrots cucumbers chile flakes garlic sriracha
Viewed: 51 - Published at: 2 years agoIngredients
- 1 1/2 pounds rib-eye or other well-marbled steak
- 1/4 cup soy sauce
- 1 1/2 tablespoons unrefined sugar
- 13 cup stout or porter
- 3-4 garlic cloves, minced
- 2 scallions, minced
- 1 teaspoon black pepper
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 Asian pear, peeled and grated
- cooked sushi rice
- large lettuce leaves
- scallions, chopped
- slivered chiles
- fresh herbs, like Thai basil, shiso, mint and cilantro
- radishes, thinly sliced
- baby carrots, peeled and quartered
- Persian cucumbers, thinly sliced and marinated briefly with seasoned rice vinegar
- chile flakes
- garlic cloves, thinly sliced
- sriracha or other chili sauce
Method
- Wrap the steak in plastic and place it in the freezer while you put together the marinade.
- In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear.
- Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips.
- Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting.
- When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side.
- Work in batches to avoid crowding the meat.
- Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.
