Wednesday, January 12, 2011

Date Night Dinner: Sweet and Spicy Korean Steak

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A few weeks ago, I received notification that I was one of 250 party hosts chosen by Annie Chun's to have a dinner party!  We got enough Annie Chun's food to make 3 different dinners--Chinese, Thai, or Korean.  Korea's recipe idea was Sweet and Spicy Korean Steak.  John saw steak and that was the end of that.  Actually, I made all 3 for my dinner party and let people sample and taste at will.  I think that was a really enjoyable way of introducing my family to Asian influences, flavors, and cuisines.  Truthfully, growing up food choices were limited compared to today.  I never remember seeing sushi or Thai restaurants so we never had those things.  When I got to college, I made up for it by eating, well, everything.  Seriously, if you see pictures of me from then, you will know I really did!

Thai is by far my favorite asian cuisine, but this steak is delicious.  Seriously out of this world.  The recipe Annie Chun's provided recommended that you marinate the steaks at least 30 minutes, or overnight.  I did both, I made a "first round" test for John and I and then kept the other steaks marinated until the next night.  M's boyfriend, also, coincidentally named, M, is an extremely picky eater but ate a good amount of this steak.  Everyone was pretty impressed with that, including me!

The Annie Chun's sauces made it really easy to make this dish, but I have a few suggestions if you don't want to go running out and spending a lot of money.  Really, who likes spending money?  The good thing about the sauces, though, there was enough for about 6 pounds of steak...so the sauce really goes a long way if you use 1/4 or 1/2 and then save the rest in the fridge for a few weeks!
Sweet and Spicy Korean Steak
Serves:  6
2 pounds steak (it suggests flank steak I used the steak that was $2.99 / lb versus $7.99 / lb flank steak)
2 cups Annie Chun's Korean Barbeque Sauce*
1/2 cup Annie Chun's Gochujang Sauce
12 pearl onions, cut into quarters
2 cups cooked rice (I used Annie Chun's Sticky White Rice Rice Express)

Combine the sauces and marinate the steaks in the sauce for at least 30 minutes, or overnight.  Then, cook the steaks on a grill or griddle on the stovetop until done to your liking.  We made it medium, with it just pink throughout.  Let the steak rest for 5 minutes.  In a large saucepan, sautee the pearl onions until they are translucent and tender (about 5 minutes).  Then, slice the steak and serve with onions and rice. 

*Substitute 1 1/2 cups soy sauce; 1/4 cup light corn syrup; 2 tablespoons fresh ginger, minced; 2 tablespoons pear puree (pear baby food works great!); 1 tablespoon each of onion and garlic powder; 1/4 cup of rice wine; and 1 tablespoon of sesame seeds.  Mix well in a large bowl.  Cover and let sit in the refrigerator for at least 30 minutes, to let the flavors gel before serving.

I did this substitution just to see how it would come out. I think it tasted pretty much like the real deal, but if you don't want to be bothered with all those extra ingredients, well then the Annie's sauce is quick, convenient, and really does go a long way!

Again, I got all of these Annie Chun's products for free but the substitutions and ideas are, as always, wholely my own!

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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