Korean BBQ with Spicy Cucumber Salad

Note: Make the cucumber salad prior to cooking dinner, about 1 hour before should do fine. It gets better as it sits. Just keep it covered in the fridge.

For the Korean barbecue:

1. Trim the fat off of the sirloin. Slice into 2-inch long strips.
2. Mix remaining ingredients (marinade) together and add, along with the meat, to a ziplock bag.
3. Marinate overnight.
4. Start your rice, prepare according to package.
5. Preheat your oven to broil. (I love to broil things, it’s just so fast. Dinner is ready in no time!)
6. To prepare your broiling pan, add enough water to just cover the bottom of the pan, but be careful and make sure you can still move the pan in and out of the oven without it sloshing out. Put the slotted pan on top, and top with the marinated meat (throw away the marinade).
7. Broil 4-5 minutes and then turn the meat over and broil 4-5 minutes on the other side.
5. Serve with rice and top with the spicy cucumber salad.

For the spicy cucumber salad:

1. Slice the cucumber, making fairly thin rounds. Cut the rounds in half to make half-moon shaped pieces.
2. Slice the onion into thin strips. You don’t want to bite into a big piece of raw onion!
3. In a large bowl mix together the rice vinegar, sesame oil, lime juice, soy sauce, black pepper, garlic powder, and crushed red pepper flakes. Stir together well.
4. Add your cucumber and onion and toss until evenly coated with the sauce.
5. Cover and refrigerate for about 1 hour. (Less time is fine, but don’t let it sit overnight; it will get too mushy.)