Korean Marinated Beef Scaloppini Recipe
Servings: 6
Ingredients:
24 each 1 1/2 ounce (45 g) sliced beef short ribs, trimmed
1 3/4 (425 ml) cups Korean Beef Marinade
18 each jumbo asparagus, peeled
1/3 cup (75 ml) toasted sesame seed mix, white and black
1 1/2 cups (375 ml) Tomato Relish
1 cup (250 ml) aged fig vinegar
salt and pepper to taste
Preparation:
Marinate sliced beef short ribs in Korean beef marinade for 30 minutes before
grilling. Season with salt and pepper to taste and grill to medium rare.
Cook asparagus al dente. Brush with herb oil mix and grill. Roll in toasted
sesame seed mix before serving.
Serve beef scaloppini with 3 pieces of sesame asparagus, 1/2 cup (125 ml)
tomato relish and 1 ½ ounce (45 g) aged fig vinegar for dipping meat.
Three Tomato Relish for Beef Scaloppini
Ingredients:
1/2 cup (125 ml) vine ripened tomatoes, peeled and seeded
1/2 cup (125 ml) yellow tomato, peeled and seeded
1/2 cup (125 ml) green tomatoes, peeled and seeded
1 bunch green onions, diced
Salt and white pepper to taste
1/2 tablespoon (8ml) olive oil
Preparation:
Cut tomatoes into petals, toss lightly with olive oil and grill for approx.
2 minutes. Julienne all the tomatoes, mix with green onions and season with
salt and pepper .
Korean Beef Marinade for Beef Scaloppini
Ingredients:
1 teaspoon (5 ml) garlic cloves, minced
1 ounce (30 g) mirin
3 ounces (90 g)sesame oil
1 teaspoon (5 ml) mixed sesame seeds, toasted
1 ounce (30 g) sweet chili sauce
1 ounce (30 g) soy sauce
6 ounces (180 g) fresh orange juice
1 ounce (30 g) fresh lemon juice
1 ounce (30 g) vegetable oil
1/2 tablespoon (8 ml) salt
1/2 tablespoon (8 ml) black pepper, table ground
Preparation:
Mix all ingredients and use as directed.
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