Where's the beef? Well, lots of it is home on the Texas range. And millions of pounds of brisket, sausage and steak are grilled and barbecued each year, with long lines of Texans chowing down on well-prepared cow. Or eating it seasoned and spicy Mexican style.
But I've had a hankering for Asian food. So I took those beautiful ribeyes and sliced them thinly, sprinkling on the requested sugar and then after they'd glazed a little, put the marinade on and let that beef get savoury.
A quick toss in a hot pan and I served up with pickled red onions, sesame oil tossed bean sprouts and butter lettuce to wrap it in. Mmm...almost as good as being at Bow Bulgogi in Calgary.
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