Hi, I am Joana. Today, I’m gonna show you how to make bulgogi style tri-tip recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Bulgogi Style Tri-Tip Recipe
Bulgogi Style Tri-Tip is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Bulgogi Style Tri-Tip is something which I have loved my whole life.
To bewith this recipe, we have to first prepare a few ingredients. You can have bulgogi style tri-tip using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Bulgogi Style Tri-Tip:
- Make ready 3-4 pound tri-tip, cut into 2-inch wide strips
- Take For the marinade:
- Take 1 cup lite or low sodium soy sauce
- Prepare 1/2 cup sugar
- Make ready 3 Tablespoons brown sugar
- Get 3 Tablespoons water
- Make ready 2-3 Tablespoons minced garlic, to taste
- Make ready 2 green onions, chopped
- Get 1/2 teaspoon black pepper
- Get 1 Tablespoon distilled white vinegar or 1/4 cup apple sauce as a tenderizer
- Get 1 Tablespoon toasted sesame oil
- Take 1 Tablespoon neutral oil
Steps to make Bulgogi Style Tri-Tip:
- Combine all ingredients in a bowl and stir or whisk until sugar is dissolved. Some soy sauces are saltier than others. If your marinade’s too salty, try adding 1 teaspoonful of water at a time to dilute the saltiness to taste. Keep in mind as you’re tasting, though, that the juices from the meat will also dilute the flavors.
- Let the meat marinate for at least 1 hour. 3 to 6 hours or so ideally. 90 minutes before you’re going to grill it, take it out of the fridge to bring the meat up to room temp. Meat almost always cooks better at room temp. (I mean, unless it’s a crazy hot or crazy cold day, of course…)
- Grill over a pre-heated medium grill for about 3 minutes per side for something medium rare-ish. (And on these really chunky strips, when I say side, I mean all four of them.)
- Let the meat rest for 7 to 10 minutes before slicing.
- Enjoy!
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