Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Bulgogi Style Tri-Tip. It is one of my favorites . For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Bulgogi Style Tri-Tip:

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

Step 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 other If your marinades too salty, try adding 1 teaspoonful of water at a time to dilute the saltiness to taste. Keep in mind as youre tasting, though, that the juices from the meat will also dilute the flavor
2. Let the meat marinate for at least 1 hour. 3 to 6 hours or so ideally. 90 minutes before youre 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 its 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!

So that’s going to wrap it up with this exceptional food Bulgogi Style Tri-Tip. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!