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Prep Time: 8 Minutes Cook Time: 30 Minutes |
Ready In: 38 Minutes Servings: 6 |
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This Korean dish is popular in Hawaii. It's marinated beef that's coated with an egg-flour mixture, fried, and served with a dipping sauce. We pan-fried the meat in a small amount of oil instead of deep-frying and still got a crispy coating. Ingredients:
1 pound top sirloin steak |
4 green onions, sliced |
1/4 cup low-sodium soy sauce |
2 tablespoons dark sesame oil |
2 garlic cloves, minced |
1/4 cup low-sodium soy sauce |
2 teaspoons sesame seeds, toasted |
1 teaspoon rice vinegar |
1 teaspoon sesame oil |
1 green onion, sliced |
1 garlic clove, minced |
2 (3 1/2-ounce) bags boil-in-bag brown rice (such as success) |
2 large eggs |
2 large egg whites |
3/4 cup all-purpose flour |
2 tablespoons canola oil, divided |
Directions:
1. Cut steak diagonally across grain into 1/4-inch-thick slices. Combine steak and next 4 ingredients in a large zip-top plastic bag; seal bag, and chill at least 1 hour. Remove steak from bag; discard marinade.
2. Combine 1/4 cup soy sauce and next 5 ingredients; set aside.
3. Cook rice according to package directions, omitting salt and fat; drain.
4. Lightly beat eggs and egg whites in a medium bowl. Dredge steak strips in flour; dip in beaten egg (do not return steak to flour).
5. Heat 1 tablespoon oil in a large nonstick skillet. Add steak, in batches, and cook 2 minutes on each side or until golden, adding 1 teaspoon additional oil to pan for each batch. Serve steak with sauce and rice.
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