Alice's Bulgogi
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Ingredients:
1 lb thinly sliced beef
(eye round roast)
Note: Ask butcher to cut it for you.
4 tbsp sugar
2 tbsp sesame oil or olive oil
6 tbsp soy sauce
2 tbsp sesame seed
1 tbsp flour
1 green onion sliced
1 clove of garlic; minced
1/8 tsp vinegar
5 cups of white cooked rice
(see directions below in yellow frame)
Directions:
Combine all ingredients.
Add beef to marinate and refrigerate for at least 4 hours.
Remove meat from the marinate and simmer to brown both sides on lowest flame for about 6-7 minutes.
Then add marinate to heat with meat simmering a few more minutes. This way you don't loose any of the sauce thru evaporation or overcooking.
Stir frequently.
Serve over hot white rice.
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Stove-top Method for Cooking Rice 4 cups water 2 cups rice Put rice into water and bring water to a boil. Reduce heat to lowest heat. Cover, and simmer until all liquid is absorbed and rice is fluffy, never dry. It takes about 30 minutes but I always taste test. Remove from heat. This I also learned from watching Mollee in Thailand. Did you know that there are thousands of kinds of rice? Here's an up-to-date listing of some of the varieties on the market. ARBORIO: One of the Italian medium-grain rices used to make risotto. Once grown exclusively in Italy, arborio has become so popular in the US it is now also being cultivated in California and Texas. It has a white, short, wide shape. AROMATIC: A broad term for a group of mostly long-grain rices with a pronounced nutty aroma that comes from a naturally occurring compound found in varying degrees in all rice. Brown Basmati Rice, White Texmati Rice are Aromatic as well as Wild Pecan and Jasmine. BLACK: Rice with a black-colored bran layer, popular in Asian cuisine, that sometimes lightens to a deep purple when cooked. There are many varieties of black rice from China, Thailand and Indonesia. BROWN: Rice that has not had the bran layer removed and therefore has a slight chewy texture and nutty taste. Long-, medium-, and short-grain brown and brown basmati are four popular varieties. PEARL: A short-grain sticky rice, sometimes called sushi rice. It is grown across Asia, California and Arkansas. RED: Rice with a reddish-brown bran layer, a nutty taste and chewy consistency. Red rice is often marketed as Wehani (also called Russet), Bhutanese red rice and Thai red rice. VALENCIA: Valencia rice (sometimes sold as paella rice), is a large white oval grain. Grown in Spain, it is similar to arborio. It's the rice used for paella, the Spanish dish that pairs rice with seafood, chicken, rabbit or chorizo (spicy sausage) and vegetables. WILD: Wild rice looks like rice but is actually an aquatic grass. Native to North America, today most wild rice is cultivated in man-made paddies from the northern Great Lakes to California.
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@2001 lmw