Bulgogi Carne Asada

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CHEF BENJAMIN UDAVE
SYSCO LOS ANGELES
3 SERVINGS

 

Ingredients:

4 oz. bulgogi sauce (store-bought or scratch, recipe on page 31)
1 lb. sirloin flap meat
2 green onions, sliced thin
1 tsp. sesame seeds, toasted
Tortillas for serving (optional)

 

Directions:

Take half the bulgogi sauce and add 2 oz. water. Mix until it thins out. Marinate the flap meat in the thinned out glaze for at least 4 hours, up to overnight. Grill over high heat until desired temp is met and outside is a little charred. Brush with remainder of glaze. Garnish with green onion and sesame seeds. Serve with warm tortillas.