Tonight we had manicotti with red sauce and shredded mozzarella - yep prefaced by a Caprese salad with balsamic vinaigrette.
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Did you have all of the ingredients on hand?Because there was killer recipe on another thread I made this
Korean Beef Bulgogi
Ingredients:
Directions:
- 1 1/2 pounds boneless rib eye steak
- 1/2 small pear, peeled and coarsely grated
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang (Korean red pepper paste)
- 2 tablespoons vegetable oil, divided
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
Serve immediately, garnished with green onions and sesame seeds, if desired.
I do not eat raw onions but can eat them in soups and etc. cookes.Just had to go get the pear so was easy that way..
I use green onions cooking like one would use large onions.
I have a horrible time with cooked onion my system will not tolerate them.
Raw is fine eat them all day ....
I pickup a large walla walla for onion rings they are fun
That sounds good!Princess had blood drawn for follow up on her wellness visit so she stopped at Halinka's Polish Deli. Tonight I will heat up their stuffed cabbage and prepare some potato and some sauerkraut pierogies. Maybe a salad as she also went to the grocery store.