Korean BBQ Beef

My little brother will be departing this weekend for a 7 week trip to Korea for college and I thought it was only appropriate to cook something in celebration of him going there soon. This is probably not the most traditional Korean dish I could have cooked but it looked darn tasty and I knew my husband would love it.

We had this beef recipe with another new recipe we tried out, brown rice with grilled vegetables (recipe coming soon). A big wedge of fresh watermelon was served on the side. YUM!

Korean BBQ Beef
Serves: 4 to 6 servings
Adapted by: http://www.ourbestbites.com/2010/05/korean-bbq-beef/

Ingredients
1 to 1 1/2 pound boneless sirloin steak, cut into thin slices
1/2 cup rice wine or pear juice (I used rice wine)
1/2 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons minced garlic
1 teaspoon Sriracha chili sauce
1 1/2 teaspoons sesame oil

Directions
-Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add the sliced steak strips and marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Just make sure to cover if you are putting it in the fridge.
-Preheat the grill
-While grill is getting hot, take steak pieces and thread onto bamboo skewers or kabob skewers.
-Cook beef skewers over medium high heat for about 4 minutes per side. Do not let the meat get too cooked or it will be hard and taste like beef jerky more than korean bbq beef.
-Serve

Enjoy! :)