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

Salt

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