Marinating. It’s one of those parts of cooking that can be seen as a necessary evil. On the one hand it is a sure fire way to make sure that a dish is as flavourful as can be (other than slow cooking). The flip-side of this is that it takes time, time that you don’t necessarily have when you have come home from a day at work or college.
In the end there has to be a trade-off. If you are able to last an extra hour without eating then a marinated dish is well worth the wait when done right. So tonight’s dinner is a Korean recipe for barbecue beef where I ventured into the kitchen as soon as I got home and started the feeding-family process.
Ingredients (serves 4):
- 450g steak, trimmed
- 1 tbsp brown sugar
- 3 tbsps low-sodium soy sauce
- 1 tbsp mirin (sweet rice wine)
- 1 tsp fresh ginger, minced
- 1 tsp dark sesame oil
- 3 garlic cloves, minced
Cut the steak diagonally against the grain of the meat. Add all the ingredients into a sandwich bag or Tupperware box and then stick in the fridge for an hour. Turn it every now and then so that the flavours are well-distributed.
Separate the meat from the remaining marinade and then grill for about 5 minutes.
Adapted from here
Verdict: I dished this up in the same way as the Loc Lac; on a bed of steamed rice in a lettuce leaf. The marinading worked really well and the beef tasted great. The one problem is that it was cooked a bit too long for any of our tastes. So maybe grill it for 2-3 minutes so it’s cooked outside but medium-rare on the inside.
Calorie Count: 208 per serving
