Obsessed, I have been obsessed. Like millions of others who learned of the huge price drop on the HP Touchpad. I want one! I am hoping to have one in my hot little hands soon. A great affordable option to keep me busy while waiting at a bevy of kid activities. I am tired of drooling at those around me with an IPad., so cool yet so expensive. In our house we laugh and refer to Lord of the Rings – precious…my precious because someone is always obsessed with something.
Well back to the food because we love good food and this recipe is so wonderful I made it twice already.
A cast iron griddle an indispensable kitchen gadget - just look at those grill marks on the beef -beautiful! Our garden fresh chives pictured above.
Korean Sizzling Beef
from Marcia Kiesel
Food and Wine
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons dry white wine
2 large garlic cloves, very finely chopped
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
One 2 1/2-pound beef flank steak, cut across 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 crushed red pepper, stirring to dissolve the sugar
~ add the sliced flank steak and coat thoroughly in the marinade
~ cover and refrigerate the steak for at least 4 hours or overnight
~ light a grill or heat a griddle
~ rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes
~ season with salt
~ working in batches, grill the steak over high heat until 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
from our garden: chives