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FareShare Gazette Recipes -- June 2002 - K's


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Korean Bulgogi (Grilled Flank Steak)

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* Exported from MasterCook *

                   Korean Bulgogi (Grilled Flank Steak)

Recipe By     :Emeril Lagasse 1999
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef flank steak, sliced into 1/2-inch
                        Freshly ground black pepper
  1                cup  sesame oil
  2               cups  soy sauce
  1         tablespoon  chopped garlic
  1         tablespoon  chopped fresh ginger
                        Crushed red pepper, to taste
  2               cups  cooked white long grain rice
  1         tablespoon  snipped chives

Season the beef with salt and pepper. In a mixing bowl, combine 
the oil, soy sauce, garlic and ginger. Season with crushed red 
pepper to taste. Place the meat in a shallow bowl. Pour the 
marinade over the meat. Cover and refrigerate for at least 1 
hour or overnight. 

Remove and bring to room temperature. Preheat the hibachi. 
Remove the meat from the pan, reserving the marinade. Place the 
marinade in a saucepan, over medium heat. Bring to a boil and 
cook for 6 to 8 minutes or until the mixture reduces by 3/4. 
Remove, set aside, and keep warm. 

Grill the meat for a couple of minutes on each side, for 
medium rare. To serve, spoon the rice in the center of each 
plate. Lay the strips of meat around the rice. Drizzle the 
sauce over the meat. Garnish with chives. 

Submitted by Stacey on 6/26/02 
Recipe Courtesy of Emeril Lagasse 1999 
Recipe Source: 

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Per Serving (excluding unknown items): 562 Calories; 55g Fat (85.6% 
calories from fat); 8g Protein; 13g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 8230mg Sodium.  Exchanges: 3 Vegetable; 11 Fat.


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Contributed to the FareShare Gazette by Stacey; 27 June 2002.

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