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Tuesday, August 23, 2011

Korean Sizzling Beef

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
16 scallions
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


  1. This looks awesome! I am always looking for new ways to prepare flank steak. Thanks for sharing your recipe!

  2. This looks like a great dinner. Flank steak is my favorite to work with.


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