I wanted to have Korean Beef again, but knew that I need to change up the beef due to my surgery. I needed something that would be easier on my stomach. I found boneless Ribeye steaks, and score!
For the marinade I used the following:
1/2 cup lite soy sauce
¼ cup rice wine vinegar
4 cloves garlic
2 teaspoons fresh ginger
2 tablespoons sesame oil
some sugar (not much)
red pepper flakes (again not much)
Placed the marinaded beef in a Ziploc bag and placed it in the refrigerator for 4 days (due to time management and other things going on –we didn’t cook).
So, when we finally decided to cook…ha. I sauteed the carrots, and onions until cooked. Then seared the steak (one to two minutes per side).
Topped the beef with sesame seeds, and served with the cooked onions and carrots (also sliced some green onions for extra flavor and crunch). Served with the Kimchi Radish, and some Thai pickles. David had his over rice.
The beef was super tender (as it should be just with the cut of beef), and then marinating for 4 days – ugh. But the flavor was amazing, if I do say so myself. I so will be cooking this again. I will say that I need to cook the onions on higher heat with more soy sauce? Not sure but overall super yummy, and it satisfied my cravings.
Blessings.
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