Bulgogi Style Tri-Tip
Bulgogi Style Tri-Tip

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, bulgogi style tri-tip. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Bulgogi Style Tri-Tip is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Bulgogi Style Tri-Tip is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:
  1. Get 3-4 pound tri-tip, cut into 2-inch wide strips
  2. Take For the marinade:
  3. Get 1 cup lite or low sodium soy sauce
  4. Make ready 1/2 cup sugar
  5. Take 3 Tablespoons brown sugar
  6. Get 3 Tablespoons water
  7. Prepare 2-3 Tablespoons minced garlic, to taste
  8. Prepare 2 green onions, chopped
  9. Get 1/2 teaspoon black pepper
  10. Get 1 Tablespoon distilled white vinegar or 1/4 cup apple sauce as a tenderizer
  11. Prepare 1 Tablespoon toasted sesame oil
  12. Get 1 Tablespoon neutral oil
Steps to make Bulgogi Style Tri-Tip:
  1. 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.
  2. 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…)
  3. 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.)
  4. Let the meat rest for 7 to 10 minutes before slicing.
  5. Enjoy!

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