Saturday, February 25, 2012

Korean Beef

One vital skill to have when meal planning is flexibility. Not the bend over and touch your toes variety, but the fly off the seat of your britches flexibility. Tonight one such night. When planning our menu for the week I did not take into account the fact that I would have a MASSIVE eight page paper due soon. Then when Saturday rolled around, I was half way through the day before I realized I did not get the planned dinner into the crock pot. DRATS! Fortunately, Hero said he would take care of dinner. Take care of dinner he did!

Tonight my culinary talented husband made Korean beef. We did not eat it with the noodles as suggested in the recipe, instead we enjoyed it over a bed of rice with sautéed mushrooms and grilled red onions. Hero added garlic to the marinade. Also, instead of frying the meat as directed in the recipe, Hero grilled our skirt steak and then sliced it thinly against the grain to insure a tender morsel with each bite.

While we enjoyed our Korean beef, we did decide that next time we would like it with a smidge less heat and more sweetness. If you have ever enjoyed Korean cuisine you know they are hugely into pairing tastes--hot & sweet.


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