Monday, October 25, 2010

Korean Beef Skewers, AKA Cara Beef, from Cara


  • 6  tablespoons  less-sodium soy sauce
  • 1/3  cup  sugar
  • 1 1/2  tablespoons  sambal oelek (chile paste, such as Huy Fong)
  • 1  tablespoon  canola oil
  • 1  tablespoon  fresh lime juice
  • 4  garlic cloves, minced
  • 1  (1-pound) top sirloin steak, sliced against the grain into thin strips
  • 1/2  cup  water
  • 8  ounces  wide rice sticks
  • 3  tablespoons  thinly sliced green onions


1. Prepare grill to medium-high heat.
2. Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 (8-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness. Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.
3. Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions; toss. Serve with skewers.

Note from Cara: I just looked at my Korean Beef recipe and realized that I didn't add the sugar when I made it last night. It was delicious anyway and I don't think I would use it next time. Maybe if the things were grilled it would help them to caramelize or something, but for stir fry it was fine without.

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