Bulgogi Korean Beef With Rice And Lettuce

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Steps

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To prepare the meat: cut the beef into very thin slices.

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Crush the sesame seeds lightly.

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Combine with the light and regular soy sauce , brown sugar , sesame oil and garlic.

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Pour over the meat in a glass dish , cover and refrigerate overnight.

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To prepare the sauce: combine the hot bean paste , sesame seeds and oil , the sugar and vinegar in a bowl.

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Mix with a spoon until sesame oil is blended in smoothly.

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Cover and refrigerate.

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Remove 1 hour before serving.

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Cook rice , set aside to keep warm.

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To prepare the vegetables: cut the zucchini into -inch slices , then cut each slice into thirds.

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Set aside.

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Combine the green-onion shreds , sesame oil , vinegar and seeds.

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Set aside.

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Heat the oil in a heavy skillet over medium-high heat.

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Stir-fry the zucchini until browned and tender.

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Transfer to a bowl.

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Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp.

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Combine with the zucchini.

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In a large , heavy skillet set over medium-high heat , stir-fry the mea.

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Ingredients

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beef top round steak, sesame seeds, light soy sauce, soy sauce, brown sugar, sesame oil, garlic, hot bean paste, toasted sesame seeds, sugar, vinegar, raw rice, zucchini, green onions, vegetable oil, onion, red pepper flakes, red-leaf lettuce