Beef Bulgogi

By John J. Nihoff, Culinary Institute of America

1 ½ pounds beef sirloin or rib eye, cut into thin slices then either freeze and or tenderize by pounding and seasoning

Marinade:
2 tablespoons sesame oil
½ cup soy sauce
3 tablespoons of chopped garlic
1/4 cup green onion, thinly sliced into small pieces
½ cup pineapple or a medium Asian pear peeled and finely grated
1 cup thinly sliced shitake mushrooms
3 teaspoons sugar
1 teaspoon black pepper
1 medium graded onion
2 tablespoons rice or cider vinegar or red wine

Garnish:
¼ cup finely chopped chives
2 tablespoons toasted sesame seeds

1. In a mixing bowl, combine all the marinade ingredients and stir well

2. Place the meat in a shallow bowl. Pour the marinade over the meat. Cover and refrigerate for at least 2 hours. Remove the meat from the pan, reserving the remaining marinade.

3. Place the marinade in a saucepan, over medium heat. Bring to a simmer and cook until the mixture reduces by 3/4. Remove, and keep warm.

4. Grill the meat on each side, to medium rare or preferred doneness.
Lay the strips of meat on plate. Drizzle the sauce over the meat.

5.Garnish with finely chopped chives and toasted sesame seeds. Serve with white rice.