Sally's Recipe Of The Week: Korean Beef


Korean Beef

Serves 4

Here is what you need:

1 flank steak, about 2 to 2 ½ pounds

¼ cup low sodium soy sauce

2 cloves garlic, grated

2 TBS dry white wine

2 TBS brown sugar

1 TBS toasted sesame oil

1 tsp crushed red pepper flakes or more if you like it spicy (omit if you can’t do heat)

2 bunches scallions

Kosher salt and fresh black pepper

vegetable oil

Toasted Sesame seeds, rice, cilantro, bean sprouts for serving

Here is what you need to do:

Place the flank steak in the freezer for a few minutes to let it firm up a bit, not frozen solid, this will make it easier to slice. Slice across the grain into thin strips.

In a large glass bowl or zip lock bag mix together the soy sauce, brown sugar, wine, garlic, sesame oil and crushed pepper if using. Stir until the sugar is completely dissolved.Add the steak into the bowl and toss to coat with marinade. Cover and refrigerate for three hours or overnight.

Heat a grill or grill pan. Brush the scallions with oil and grill them over high heat for a minute, flip and grill one minute more. You just want to soften them a bit then remove and season with some salt and pepper.

Remove steak from marinade*In batches grill over high heat for about 30 seconds per side.Place on a platter and serve with the scallions and some rice.

* You can put the marinade in a small sauce pan and boil it very well and use it for a sauce.Make sure you cook it through.