(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 3 >  Korean Beef with Cilantro Sauce


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees



Texas Tables
by Junior League of North Harris & South Montgomery Counties TX

Serves 4.


    Cilantro Sauce
    • 3/4 cup loosely packed cilantro leaves
    • 1/3 cup olive oil
    • 3 tablespoons soy sauce
    • 1½ tablespoons sesame oil
    • 1 tablespoon fresh lime juice
    • 1½ teaspoons minced garlic
    • 1 teaspoon minced seeded serrano chile

    Korean Beef and Assembly
    • 3/4 cup soy sauce
    • 3 tablespoons sugar
    • 2 tablespoons sherry vinegar
    • 1½ tablespoons sesame oil
    • 1½ tablespoons minced garlic
    • 1 teaspoon red pepper flakes
    • 4 boneless strip steaks, at least 1-inch thick


This recipe requires 1 hour of refrigeration.

Preheat the grill on medium.

For the sauce, combine the cilantro, olive oil, soy sauce, sesame oil, lime juice, garlic and serrano chile in a bowl and mix well.

For the beef, combine the soy sauce, sugar, vinegar, sesame oil, garlic and red pepper flakes in a large plastic container and mix until the sugar dissolves. You may pour the marinade into a large scalable plastic bag at this time, if desired. Add the steaks and turn to coat. Marinate, covered, in the refrigerator for 1 hour or longer, turning occasionally; drain.

Grill the steaks for 3 to 4 minutes per side for medium-rare or to the desired degree of doneness. Let stand for about 5 minutes. Slice the steaks diagonally against the grain into 3/4 - to 1-inch strips. Arrange one steak on each of four serving plates and drizzle with the sauce.

The steaks may be seared in a saute pan and baked in a preheated 425-degree oven to the desired degree of doneness if a grill is not available.
If desired serve over Sauteed Sugar Snap Peas.


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages