Dinner Tonight

I just wanted to remind you all of a really easy, really kid-friendly dinner: bulgogi. It's just steak with a gentle Asian marinade. You slice it so thin that cooking time is less than 3 minutes total. Just be sure you don't get sirloin tips; a sirloin tip roast is a whole 'nother part of the cow. You could just as easily go with boneless rib-eyes, if you have money to burn.

All three kids requested seconds!

And, for the record, my kids don't like roasted green beans, which Andy and I can't gobble down fast enough.

Comments

[Rebecca]

Thanks -- this looks great. I'll have a go at this and who knows???

[Susan]

I love, love, love roasted green bean. Meat? Not so much.

[mommyralf]

I'm going to try roasted green beans ASAP. Even boiled or sauteed, they are one of my favorites, and I, too, am capable of downing huge amounts in one sitting(guilt free, thank heaven). What is it about green beans?

I think my family would go apeshit (pardonnez moi) for bulgogi. It's scary how much meat my youngest, Peter, can put away when he likes it. We'll see about bulgogi tomorrow night!

[Generic Humanoid]

The steak idea sounds good, although it will be difficult to give up on my steak recipe...but an asian marinade on steak sounds pretty good. Typically when I do steak I marinade in the following manner: 1 crushed clove of garlic per steak, 4 whole peppercorns per steak, guinness extra stout to cover, let sit for 24-48 hours, then grill (frying is bad with an immersion marinade and beef).

[Generic Humanoid]

Oh, and the roasted green beans sound delicious. I would probably follow it up with a desert of grilled pineapple (equal parts balsamic vinegar and extra virgin olive oil, baste on every turning, 2 minutes per side and the grill marks are important for presentation, one tabelspoon of marscopone on each slice and a dribble of balsamic...great stuff).

[scott]

Mrs. Lee makes bulgogi for us at tae kwon do tournaments. It's great! I've even grown fond of kimchee.