Beef Bulgogi

I went plunging the depths of my sister-in-law Tamara's blog today to find this recipe. I just liked it that much the first time I made it, I guess, so I'll just poach it and put it here where I can quickly find it next time!

2 lb beef top sirloin, thinly sliced

4 cloves garlic, minced

½ Asian pear or ¼ kiwi—peeled, cored and minced (not optional. This acts as a meat tenderizer.)

4 green onions, thinly sliced

½ cup soy sauce

4 Tbsp sugar

2 Tbsp sesame oil

4 Tbsp rice wine or Korean cooking wine

1 Tbsp sesame seeds

1 tsp minced fresh ginger or 1/8 tsp ginger powder

1 tsp freshly ground black pepper

In a large Ziploc bag, combine beef with all other ingredients. Seal and refrigerate for 2 hours. Preheat grill pan over medium heat. Brush oil over grill pan, and add beef. Cook, turning to brown evenly, until done.

Serve with rice, wrapped in romaine lettuce leaves (much like a taco shell).

Spicy Cheese Ball

4 oz cream cheese
2 1/2 cups shredded cheddar
1 Tbsp milk
1 Tbsp Worcestershire sauce
2 Tbsp chopped green onion
Tabasco sauce to taste
1/4 tsp garlic powder
cracked black pepper

Combine ingredients and roll in cracked pepper. Chill.

Pineapple Cheese Ball

16 oz. cream cheese
3 tsp finely chopped onion
1/4 cup finely chopped bell pepper
or in place of onion and bell pepper 1/4 cup chopped green onion
1 tsp seasoned salt
1 small can crushed pineapple, drained well
1 cup chopped pecans

Mix together and roll in chopped nuts. Best if chilled overnight.