Categories: Asian
Ingredients
- Korean Sauce
- 1 Teaspoon of vegetable oil
- 1 Tablespoon fresh crushed garlic
- 1 Tablespoon Fresh lemon juice.
- 2 Tablespoons of brown sugar
- 3 Tablespoons Sesame Oil
- 1 Tablespoon ground Black Pepper
- 1 Teaspoon crushed Red Pepper flakes
- 1/2 Teaspoon Ground Cayenne
- 2/3 Cup Soy Sauce
- 1 Cup Water
- 1 Tablespoon Corn Starch
- Beef
- 18 one-ounce pieces Sirloin Beef Chunks
- 6 Bamboo Skewers
- 1 part Soy Sauce
- 2 parts Lemon Juice
- 1 part water and several grinds of pepper
Directions
- Korean Sauce
- Heat a teaspoon of vegetable oil gently in a sauce pan.
- Add one tablespoon (Or more to taste) of crushed fresh garlic.
- Saute lightly, do not burn.
- Add soy sauce, water, lemon juice, brown sugar, Sesame Oil, Black Pepper, Red Pepper flakes, Cayenne
- Bring to a slow boil over medium to low heat.
- Reduce heat and simmer to reduce slightly.
- Mix 1 Tablespoon of Cornstarch with 1/4 cup of water. Mix well. Add to simmering sauce.
- Allow mixture to simmer slowly until the sauce thickens to a shiney, but thick sauce.
- Taste it. Adjust mixture according to taste
- Let this sit while you prepare the rest of the recipe.
- Beef
- Cube Sirloin into one inch cubes.
- Put into a Ziplock bag with a marinade of 1 part Soy Sauce, 2 parts Lemon Juice, 1 part water and several grinds of pepper.
- Let this marinate in the refrigerator at least 3 hours.
- Assembly
- Gently warm the Korean Sauce. If it’s too thick add a little water, lemon or Soy Sauce.
- Put the meat on skewers and grill over medium heat until they are medium rare to medium.
- Once you put the skewers on a plate baste generously with the Korean Sauce.