Korean Sizzling Beef
This succulent recipe is usually founded on bulgogi, a antique Korean dish of sliced red meat that’s marinated in soy sauce, sugar, sesame oil and garlic, then grilled.
inggredit
1/four cup soy sauce
2 tablespoons dry white wine
2 massive garlic cloves, very finely chopped
1 tablespoon toasted sesame oil
2 teaspoons crushed pink pepper
One 2 half-pound pork flank steak, cut throughout the grain into twenty 1/4-inch-thick slices
sixteen scallions
Vegetable oil, for rubbing
Salt
Steamed rice, for serving
intruction
In a huge, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and overwhelmed purple pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat as it should be in the marinade. Cover and refrigerate the steak for as a minimum four hours or in a single day.
Light a grill or warmth a griddle. Rub the scallions for the duration of with vegetable oil and grill them over excessive warmth, turning once, until the scallions are really softened, about 2 minutes. Season with salt.
Working in batches, grill the steak over excessive warm temperature until the slices are richly browned and medium-uncommon, approximately 30 seconds in step with aspect. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.supply
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