Recipe of Perfect Bulgogi Style Tri-Tip

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, bulgogi style tri-tip. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Bulgogi Style Tri-Tip is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Bulgogi Style Tri-Tip is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have bulgogi style tri-tip using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Bulgogi Style Tri-Tip:

1. Prepare 3-4 pound tri-tip, cut into 2-inch wide strips
2. Make ready For the marinade:
3. Make ready 1 cup lite or low sodium soy sauce
4. Take 1/2 cup sugar
5. Prepare 3 Tablespoons brown sugar
6. Get 3 Tablespoons water
7. Prepare 2-3 Tablespoons minced garlic, to taste
8. Take 2 green onions, chopped
9. Make ready 1/2 teaspoon black pepper
10. Get 1 Tablespoon distilled white vinegar or 1/4 cup apple sauce as a tenderizer
11. Take 1 Tablespoon toasted sesame oil
12. Take 1 Tablespoon neutral oil

Instructions 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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