When my family lived in Japan, South Korea was a favorite destination. We all enjoyed the people, culture, and food, even my picky-eater son Ryan! He loves Korean barbecue, which is flavored with soy, garlic, sweet rice wine, sesame oil, and green onion. It pairs perfectly with sticky rice, sauteed spinach with garlic, and kimchee-a traditional hot cabbage dish.
SERVES: 6
INGREDIENTS:
- 1/2 Cup Soy Sauce
- 1 Cup Mirin (Sweet Rice Wine)
- 1/4 Cup Canola Oil
- 5 Garlic Clovers, Minced
- 1/4 Cup Sugar
- 1 Tablespoon Toasted Sesame Oil
- 4 Green Onions (White And Green Parts), Finely Chopped, Plus More For Garnish
- 2 Pounds Beef Sirloin Tips
- 2 Cups Beef Stock Or Store- Bought Beef Broth
- 2 Tablespoons Cornstarch
- 2 Tablespoons Toasted Sesame Seeds For Garnish
INSTRUCTIONS:
- In a large bowl, combine the soy sauce, mirin, canola oil, garlic, sugar, sesame oil, and green onions, whisking to combine. Put the meat in a 1-gallon zipper-top plastic bag. Pour the marinade over the beef, seal the bag, and marinate in the refrigerator for at least 2 hours and up to 8 hours.
- Remove the beef from the marinade, reserving the marinade, and put the beef in the pressure cooker. Add the stock. Lock the lid in place and cook at high pressure for 20 minutes. Meanwhile, bring the marinade to a boil in a medium saucepan, lower the heat, and maintain at a simmer.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Transfer the beef to a cutting board. In a small bowl, mix 1/4 cup of the cooking liquid with the cornstarch. Add 1 cup of the cooking liquid to the marinade in the saucepan. Bring the marinade and cooking liquid in the saucepan to a boil, add the cornstarch mixture, and return to a boil, whisking until the sauce is thickened and glossy.
- Slice the beef, arrange on a serving platter, and pour the sauce over the beef. Serve garnished with chopped green onions and sesame seeds.
