Pan-Fried Beef with Vegetables(Roast Pyunchae)

…. This is a dish that’s always served if I invite guests over to my house. This dish makes the invited guests feel better. Also this recipe is one I’ve been making for my family for years and years. It takes a lot of time but even beginners can do it. It’s all about the sauce. I think, maybe my daughter ANNE will try to make it some day…..After thinking about which part of the beef to choose for a while, I chose tri-tip. The tri-tip steak has become increasingly popular because of its superior flavor. It’s far less expensive than other equally flavorful steaks such as the ribeye. The tri-tip has excellent marbling and is very tender as long as you don’t overcook it. Tri-tip is built for grilling, but it can also be cooked to bake in an oven. Put lots of fresh vegetables on top. It’s a great combination with many different vegetables. It creates an irresistable taste.

Servings: 5–6

Time: 40 minutes plus 6 hr dipping time and 1 hr 20 minutes baking time

Ingredients:

1. 2 lb beef tri-tip, cleaned and pat dry
2. 1 cup radish sprout
3. 1/2 pear, sliced thinly
4. 1 cucumber, sliced thinly
5. 1–2 red pepper, minced
6. pinch of sea salt
7. 1 tsp sesame oil

For dipping sauce:

1. 1 1/2 cup soy sauce
2. 3/4 cup muscovado
3. 3 tbsp water
4. 3 tbsp Mirin
5. 1 lemon, sliced
6. 1/2 apple, sliced
7. 8 garlic cloves, sliced
8. 3 stems green onion, cut into half

For sauce:

1. 1/2 cup Mirin, boiled
2. 4 tbsp soy sauce
3. 4 tbsp vinegar
4. 2 tsp garlic, minced
5. 1 tsp ginger juice
6. 2 tbsp toasted sesame seeds
7. 3 fresh red pepper, chopped
8. 1/4 tsp sea salt
9. 1/2 tbsp sesame oil

….all mixed

Cooking Instructions:

1. Preheat the oven to 360 F. Rinse the meat under cold running water and pat dry with paper towels. Tie the meat with a string.

2. Cook in a preheated oven about 80 minutes.

3. Meanwhile make the dipping sauce. Put the soy sauce, muscovado, water, Mirin, lemon, apple, garlic, and green onion into a pot to boil them for 5 minutes.

4. Turn off the heat and set aside for dipping.

5. Soak all the vegetables in the cold water for 30 minutes and drain the water from the vegetables. Keep the vegetables in the refrigerator.

6. After 80 minutes turn off the oven heat. Remove the tray onto a counter and dip the baked meat into the boiled dipping sauce for 6 hours.

7. Make the salad sauce: heat a sauce pot with medium heat and add the Mirin into the sauce pot to boil enough alcohol to fly away(flambé) for 1–2 minutes. Set aside to cool down.

8. After cooling down, put the Mirin, soy sauce, vinegar, garlic, ginger juice, toasted sesame seeds, sea salt, and sesame oil into a bowl to mix well. Keep it in the refrigerator.

9. After 6 hours, take out the meat from the dipping sauce and slice the meat very thinly.

10. Serve with the sliced meat, vegetables(before serving, lightly season with sesame oil and sea salt), fresh red pepper and the salad sauce on the side.

11. Serve it.

You can also view this recipe on instagram.

https://www.instagram.com/jipbapmama/