Ingredients
10 oz NY striploin beef, cut into 1/2" thick strips (cut 3/4" longer than rice cakes)
1 lb fresh rice cakes
a bunch of green onion, cut into same length as rice cakes (using only white and light green part)
3 tablespoon soy sauce
1 tablespoon Korean soy sauce for soup
1 tablespoon brown sugar
1 teaspoon sesame oil
1/2 teaspoon garlic powder
dashes of freshly ground black pepper
1/2 small onion, grated
1/4 Asian pear, peeled and grated
1/4 kiwi, peeled and grated (optional)
some bamboo skewers, about 4" long
1-2 tablespoon canola oil
Directions
- Make a marinade by combining soy sauces, sugar, sesmae oil, garlic powder, black pepper, grated onion, grated pear. and grated kiwi (if using) in a shallow bowl. Reserve 1/4 cup of the sauce in a another container and set that aside.
- Place the beef in the marinade mixture and toss together and let it sit for 10-15 minutes to soak up the flavor. Toss the rice cake with the reserved 1/4 cup of marinade in another bowl.
- Skewer beef, rice cakes, and spring onion one by one to the bamboo skewers. (2-3 strips of each ingredient in one skewer)
- Heat skillet over med-high heat and drizzle a little oil. Place skewers on the hot skillet and brown them about 1-2 minutes on each side. Add a little more oil if the pan seems too dry.
- Serve warm or at a room temperature.
