Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


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

2 tsp crushed red pepper flakes (omit if you can’t do heat)

1 bunch scallions

Kosher salt and fresh black pepper

vegetable oil

Jasmine rice and chopped fresh cilantro 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, 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, season with salt and pepper 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 set aside.

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

Let's Eat!!!

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