This traditional recipe for Korean BBQ Beef bears a strong resemblance to Sara’s Orange Thai Beef Skewers. And that’s good because I love the heck out of Sara’s recipe, so if you feel the same way about the orange beef ones, I bet you’ll love these ones as well. I just used a couple of sirloin steaks and made the marinade with stuff I had in the house: The recipe calls for rice wine, which might be hard to find. You can also substitute pear juice (it’s very mild and neutral, more so than apple juice), but that can also be hard to find. Unless…you get one of those 4 oz. bottles of pear juice from the baby food section of the grocery store. It will cost you about .50 cents and you don’t even have to MEASURE it! Anyway, you’ll want to slice your steak against the grain into slices that are about 1/4″ thick. Whisk together the marinade ingredients in a large bowl and then add your steak. Let it stand at room temperature for about 1 hour or you can refrigerate it up to 8 hours. Preheat your grill to about 400 degrees. Thread the steak pieces onto your skewers (pre-soak bamboo skewers for about 30 minutes before using them). Grill for about 3-4 minutes and then flip them and cook for another 3-4 minutes. You don’t want to burn them or even overcook them because they will taste vaguely like beef jerky.
Sprinkle with sesame seeds and serve immediately–I served mine with jasmine rice tossed with green onions and Kosher salt and some fruit. This serves about 4-6 people.
