Korean BBQ Grilled Beef With Napa Cabbage & Pear Slaw

Korean BBQ Grilled Beef With Napa Cabbage & Pear Slaw

Cook Time: Up to 30 Minutes | Prep Time:  20 Minutes  |  Rest Time:  10 Minutes  |  Servings:  4

Korean BBQ Grilled Beef:
1 to 1 1/4 lb Open Prairie® Natural* Angus Beef inside round London broil (about 1 inch thick)
1/3 cup soy sauce
1/4 cup grated pear
2 tablespoons vegetable oil
4 teaspoons granulated sugar
1 tablespoon rice wine vinegar
1 tablespoon minced ginger
1 tablespoon sesame oil
2 garlic cloves, minced
1 shallot, minced
2 teaspoons chili paste (such as sambal oelek)

Napa Cabbage & Pear Slaw:
1/3 cup rice wine vinegar
3 tablespoons vegetable oil
1 tablespoon honey
1 garlic clove, minced
1 teaspoon salt
6 cups shredded Napa cabbage
1 cup sliced cucumber (half moons)
1 ripe pear, thinly sliced into matchsticks
1 red pepper, thinly sliced
1/2 red onion, thinly sliced
2 tablespoons chopped fresh cilantro
1/3 cup sliced natural sliced almonds, toasted

Korean BBQ Grilled Beef:
Stir together soy sauce, pear, vegetable oil, sugar, rice wine vinegar, ginger, sesame oil, garlic, shallot and chili paste. Add Open Prairie Natural Angus beef steak to large resealable bag; pour in marinade. Seal and marinate in refrigerator for at least 4 hours overnight.

Preheat grill to high; grease grate well. Drain steak, reserving marinade; grill for 4 to 5 minutes per side for medium-rare or cook to desired doneness.

Let steak rest for 10 minutes. Slice thinly and serve with Napa Cabbage & Pear Slaw.

Napa Cabbage & Pear Slaw:
In large bowl, whisk together rice wine vinegar, oil, honey, garlic and salt; toss with cabbage, cucumber, pear, red pepper, red onion and cilantro. Refrigerate for 30 minutes. Garnish with almonds

Tip: Serve with kimchi if desired.


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