A newsletter for the students, faculty and staff of the Collin County Community College District. Published monthly. For information or submissions, call 972.599.3142. Cougar News welcomes student and faculty submissions. Next deadline: April 10 All submissions are due by 5 p.m. on the due date. Photos cannot be returned. Text should be e-mailed to mrobinson@ccccd.edu or sent on disk. Please submit copy that is proofed, edited and saved in Word format. Cougar News staff: Lisa Vasquez, director; Mark Robinson, editor; Marcy Cadena-Smith, contributor; Sydney Portilla-Diggs, student correspondent; Stephanie Hall, student correspondent; Lydia Gober, special contributor; Nick Young, photographer.
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Recipe of the Month: Korean Beef Barbecue
Submitted by Vernie Sandbekkaug
Culinary Arts Student
 Korean Beef Barbecue
Serves four, recipe can be doubled easily. This is a dish that is always highly anticipated at our family picnics.
Ingredients
2 lbs boneless blade steak, sliced very thinly, diagonally, across the grain into strips for bamboo skewers
Marinade:
3 green onions, chopped
4 garlic cloves, minced
5 tbsp soy sauce
1 tbsp sesame seeds
2 tbsp sesame oil
¼ cup white sugar
1 tbsp red pepper flakes (or to taste)
¼ cup white vinegar
½ tsp fresh ground pepper
Combine marinade ingredients in a bowl or zip lock bag. Add beef to the marinade and refrigerate overnight. Soak skewers 30 minutes in water to prevent burning while grilling. Thread the beef on skewers and grill on a hot barbecue. Grill on each side for approximately 2-3 minutes per side. Discard extra marinade.
[PRINTER FRIENDLY VERSION]
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