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Beef Bulgogi on a Stick

Ingredients

  • 1 1/2 LB Thin Cut Chuck Shoulder Steak
  • 1/2 C Soy Sauce
  • 2 TBS Sugar
  • 2 TBS Sherry
  • 2 TBS Sesame Oil
  • 4 Cloves Garlic Minced
  • 1/4 tsp Pepper

Instructions

  1. Slice steak into strips about 3/4 inch wide and place in a gallon freezer bag.
  2. In a bowl, mix together remaining ingredients. Pour over steak in the bag.
  3. Squeeze out as much air as possible and seal, then "squish" around the meat and marinade. Refrigerate for 6 hours up to 2 days.
  4. Thread marinated meat on skewers and grill over a medium heat until cooked through.

Notes:

  1. If you are using wooden skewers, soak for 30 minutes prior to using so they don't catch fire on the grill.
  2. Recipe doubles easily.