Thursday, June 21, 2012

Korean BBQ Topped with Sesame Asian Slaw

This is my friend, Aimee Krey's, recipe and picture (I was too hungry to stop and take one).

1 pound ground beef or ground turkey
1/4 cup brown sugar
1/4 cup low-sodium soy sauce
1 Tbsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 Tbsp rice vinegar
1 tsp Sriracha hot sauce (or red pepper flakes)
salt and pepper to taste
3 green onions, chopped

In a large skillet over medium-high heat, brown meat with sesame oil, garlic and ginger. Drain any excess fat. Add brown sugar, soy sauce, hot sauce, and rice vinegar. Simmer on low about 15 minutes or until sauce thickens into the meat. Taste for seasonings and add green onion just before serving. Top each serving with a sprinkle of cilantro.

Sesame Asian Slaw

1/2 head of green cabbage sliced super thin
1/2 cup mayonnaise
1 tsp sesame oil
2 tbsp rice vinegar (you may need a bit more to get consistency of a salad dressing)
1 packet of stevia or other sweetener (about 1 tsp) or to taste
salt and pepper
1/4 tsp garlic powder
1 Tbsp sesame seeds

Combine all the dressing ingredients in a large bowl and whisk until smooth. Taste for any seasoning adjustments. Throw in sliced cabbage, stir until well coated. Cover and refrigerate for about 2 hours before you need it so the flavors can become acquainted with each other.

Serve the BBQ over toasted hamburger buns, top with cilantro and slaw or serve over rice with the slaw on the side.

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