Hello, I am Laura. Today, I’m gonna show you how to prepare bulgogi style tri-tip recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Bulgogi Style Tri-Tip Recipe
Bulgogi Style Tri-Tip is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Bulgogi Style Tri-Tip is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have bulgogi style tri-tip using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Bulgogi Style Tri-Tip:
- Prepare 3-4 pound tri-tip, cut into 2-inch wide strips
- Take For the marinade:
- Prepare 1 cup lite or low sodium soy sauce
- Get 1/2 cup sugar
- Make ready 3 Tablespoons brown sugar
- Get 3 Tablespoons water
- Take 2-3 Tablespoons minced garlic, to taste
- Make ready 2 green onions, chopped
- Make ready 1/2 teaspoon black pepper
- Get 1 Tablespoon distilled white vinegar or 1/4 cup apple sauce as a tenderizer
- Prepare 1 Tablespoon toasted sesame oil
- Take 1 Tablespoon neutral oil
Instructions 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 sausage 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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