Korean Beef

This Korean beef is an easy and tasty recipe. It's perhaps my favorite way to make beef. It can be marinated anywhere from an hour to overnight, and the strips of beef cook really quickly on the grill. Have the butcher cut it into ½ inch strips for you (if this is a flank steak, go against the grain). Don't be shy; that's what they are there for. It actually works well on a whole steak as well, although we like the strips much better. Suggested Side Dish: Asian Broccoli Stir-Fry

Ingredients:

• Beef -- flank steak, sirloin, or your favorite -- cut in ½ inch strips or whole
• For Each Pound of Beef, make the following marinade:
• ¼ cup soy sauce
• ¼ cup chicken broth (or water, the difference is subtle)
• 2 Tablespoons artificial sweetener (or brown sugar -- not much of it probably actually gets into the meat)
• 2 Tablespoon sesame oil
• 1 teaspoon black pepper
• 1 teaspoon fresh garlic or ½ teaspoon garlic powder
• 1 teaspoon fresh grated ginger
• 2 green onions (scallions) chopped
• 1 Tablespoon sesame seeds (optional)

Preparation:

Cut the beef into half-inch strips if the butcher didn't do it for you. (In a large U.S. supermarket, this means finding the bell and ringing it. Someone will come out; it's their job to cut meat.) If the meat has a grain (obvious lines) like flank steak, cut perpendicular to those lines. How to Cut Meat Against the Grain

Mix the marinade ingredients up, and put the meat in. Marinate anywhere from an hour to overnight. If you use artificial sweetener, consider adding just a teaspoon of dark molasses for flavor.

Grill quickly on a hot grill.

There is no carbohydrate to speak of in this recipe if you use the artificial sweetener. It's hard to tell with sugar in a marinade how much gets in.

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