Korean Barbecue Beef, Marinade 1

• 2 1/2 pounds rib eye beef, thinly sliced
• 2 tablepoons soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons crushed garlic
• 2 tablespoons brown sugar
• 1 tablespoon rice wine (sake)
• Pinch of black pepper
• 1/2 piece of fresh kiwi, juiced in a blender
• 1 tablespoon soybean paste
• 2 teaspoons crushed garlic
• 2 teaspoons red pepper sauce
• 1 teaspoon salad oil
• 2 tablespoons water

1. 1.
2. Trim the fat off the beef with a knife.
3. Distribute the sugar evenly on the beef by sprinkling it on each piece.
4. Allow beef to sit for 10 minutes.
5. 2.
6. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper.
7. Put aside.
8. 3.
9. Massage the beef with the kiwi juice using your hands.
10. The kiwi works as a tenderizer.
11. Add the soy sauce mixture and mix.
12. Allow the beef to marinate for 10 minutes.
13. Because the beef is thin, it doesn't require a long marinating time.
14. Now it is ready to be barbecued.
15. Ideal if grilled over smoked wood but just as good in a frying pan or skillet.
16. Cook until browned, being careful not to overcook.
17. 4.
18. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes.
19. Serve on the side.

beef, soy sauce, sesame oil, garlic, brown sugar, rice wine, black pepper, fresh kiwi, soybean paste, garlic, red pepper, salad oil, water

Taken from www.epicurious.com/recipes/food/views/korean-barbecue-beef-marinade-1-109586 (may not work)