Cut steak into strips, 1/4 inch by 1 inch long. Brown meat in oil. Push to one side and add onions and mushrooms, sauté until soft. Mix with meat. Stir in tomato. Sprinkle flower over all and blend well. Add sherry & stir until a gravy is formed. Season to taste. Cover and cook until meat is tender. Blend in sour cream. Serve over noodles.
(Authentic Korean recipe from a really nice lady named Chon (and a family favorite))
1 lb. Beef – fillet or prime roast
4 tablespoons soy sauce
1 tablespoon oil (sesame or peanut oil)
3 tablespoons sugar (brown or regular) (I think brown is better)
2 tablespoons prepared sesame seeds
3 green onions
2 cloves garlic
1/8 teaspoon black pepper
Cut meat across grain about 3 inches long and paper (less than 1/4 in.) thin.
Chop garlic and green onions very small.
Mix together onion, garlic, soy sauce, sugar, oil, pepper and sesame seeds. Marinate the meat in this mixture for at least an hour or overnight in the refrigerator (edit, overnight is best).
Cook on grill (charcoal or gas) (yes, you can broil in an oven too) on grate until tender. Flip during cooking (I like it to get a little well done, just me).
Eat while hot with rice and vegetables or salad. 5 servings.
Final note: The grilling part can be tricky and it helps to have two people, it cooks fast.
tricky - they do cook fast. by the time you lay the strips out, you go back and start flipping, by the time you have done your flipping the first ones need to come off. ( of course thickness and the grill may change this). I use tongs and a helper is always welcome.
Prepared - humm - I typed in the recipe from Chon pretty much verbatim, I am sure we just use sesame seeds from McCormick. I can ask the wife. In Chon’s world there may have been a plant attached to the seeds. Sorry.
Just the standard one, putting the strips horizontally of course. If they are too short you can have an issue. Nothing worse than dropping one through…