Bul-Ko-Ki |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 5 green onions, cut into very thin strips | 1 small onion, thinly sliced | 1 small carrot, scraped and shredded |
| 1 clove garlic, minced | 1 tablespoon sugar | 3 tablespoons soy sauce |
| 3 tablespoons olive oil | 2 tablespoons Burgundy or other dry red wine | 1 teaspoon sesame seeds |
| 1 teaspoon hot sauce | 1/2 teaspoon salt | dash of pepper |
| 1 (2-pound) top round roast, thinly sliced into 2-inch stips | vegetable cooking spray | |
| 1 | Combine green onions, onion, carrot, garlic, sugar, soy sauce, oil, wine, sesame seeds, hot sauce, salt, and pepper in a large shallow dish; stir well. Add meat, tossing gently. Cover and marinate in refrigerator 12 hours. |
| 2 | Remove meat from marinade, and discard marinade. Place meat on a broiler rack coated with cooking spray. Arrange vegetables on top of meat. Place rack in broiler pan. Broil 3 inches from heat 4 to 5 minutes; turn meat and broil 4 to 5 minutes or to desired degree of doneness. |