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korean

Korean Style Skewered Beef with Spicy Asian Aioli

1024 635 Taylor Tedford

Korean barbecue is the latest and greatest thing to hit the food scene. Pair this yummy bite with the fruity tones and smoky finish of a delicious Malbec for the perfect party duo.

(This marinade is also great on chicken thighs or quartered cremini mushrooms & zucchini for a vegetarian option)

ingredients:

1 pound good quality beef, such as filet mignon, sirloin, or hanger steak

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Marinade:
3 cloves garlic
1 inch peeled fresh ginger
1/2 small onion
1/2 an Asian pear or 1 bosc pear
1/4 cup low sodium soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon honey
1/8 teaspoon pepper

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Dipping Sauce:
½ cup mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Small garlic clove, run through press or finely minced
(about 1/2 of teaspoon)

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toasted sesame seeds & chopped scallion to garnish

directions
  1. Blend the marinade ingredients together in a food processor or high-speed blender until everything is pureed and well blended. Place in a freezer bag.
  2. Cut the steak into 1 inch cubes and place in the marinade. Marinate for at least 4 hours, preferably overnight.
  3. To make the dipping sauce, place the mayonnaise in a bow and whisk in the sriracha, soy sauce, sesame oil and garlic. Whisk till well combined. Can be made up to 3 days ahead.
  4. Thread the steak onto wet skewers that have been soaked in water for 1 hour.
  5. Sear the skewers in a skillet or on a hot grill till caramelized and golden on each side (about 3 minutes per side for medium rare)
  6. Sprinkle with toasted sesame seeds and chopped scallion and serve with dipping sauce.