Korean Sizzling Beef
This succulent recipe is primarily founded on bulgogi, a vintage Korean dish of sliced red meat that’s marinated in soy sauce, sugar, sesame oil and garlic, then grilled.
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons dry white wine
2 huge garlic cloves, very finely chopped
1 tablespoon toasted sesame oil
2 teaspoons overwhelmed red pepper
One 2 1/2-pound red meat flank steak, cut throughout the grain into twenty 1/4-inch-thick slices
Vegetable oil, for rubbing
Steamed rice, for serving
In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and overwhelmed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat appropriately within the marinade. Cover and refrigerate the steak for at the least four hours or overnight.
Light a grill or warmth a griddle. Rub the scallions throughout with vegetable oil and grill them over excessive heat, turning once, till the scallions are simply softened, about 2 minutes. Season with salt.
Working in batches, grill the steak over excessive warmth till the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.source