Bulgogi (Korean Fire Beef)
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
1 pound beef flank steak
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 finger hot chiles, sliced thin
1 Tbsp. sesame seeds
1/8 tsp. pepper
3 Tbsp. green onion tops
1-1/2 Tbsp. sugar
1 Tbsp. rice vinegar
1-1/2 tsp. chopped garlic
Slice the flank steak across the grain into 1/8 slices, and place in a 1 qt.casserole. Add the remaining ingredients, 1 by 1, to the casserole, and using your fingers, mix the preparation gently but thoroughly. Cover and refrigerate 12-24 hours, mixing occasionally.
Remove from the refrigerator at least 1 hour before cooking. Drain the beef before cooking (reserving the marinade), being careful not to squeeze the juices from the meat, and barbecue the strips on a hot grill for 25-40 seconds per side or until they are no longer pink. (Slices should not touch each other)
Serve hot, over hot cooked rice with the remaining marinade warmed and spooned over rice as well.
Recipe from RecipeSource.