Archive for April, 2015

April 23, 2015

Korean Sizzling Beef

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Once again, another month has gone by and I haven’t seemed to pull myself together to create a proper blog post. Just when you think you’re a motivated and organized person… sigh. It’s not for a lack of cooking here that’s for sure! I promise I’m redeeming my absence with this awesome and easy main course.

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I first made this Korean beef a few years ago, I thought the original recipe was from Food & Wine magazine. I just stumbled upon this version on Epicurious the other day while looking around for some culinary inspiration. I bumped up the garlic and soy a bit, and if you don’t like things too spicy you can adjust the amount of red pepper flakes.┬áThis is so good, but more importantly, it’s simple for any weeknight dinner. Here goes…

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INGREDIENTS

  • 1/4 cup soy sauce + 2 tbsp
  • 2 tbsp sugar
  • 2 tbsp dry white wine
  • 3 large cloves garlic, smashed and minced
  • 1 tbsp sesame oil
  • 2 tsp crushed red pepper flakes
  • 2 1/2lbs flank steak
  • 3 bunches of scallions (about 18 or so)

1. Whisk the soy sauce, sugar, wine, minced garlic, sesame oil and red pepper flakes in a wide low dish until the sugar dissolves. I used a big Pyrex low glass baking dish.

2. Slice the steak across the grain, on the bias into 1/4 inch thick slices. Add the sliced meat to the marinade and toss it around to make sure it’s evenly coated. Spread it out into a single layer, cover and refrigerate for a few hours or even overnight. Longer is always better. Flip it over once or twice while it’s marinating.

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3. Preheat either an outdoor grill or a grill pan on high heat. Sear the meat on each side for about a minute or even just 30 seconds if you prefer it more rare (like me : ). You’ll may need to work in batches.

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4. Rub the scallions with a little olive oil and sprinkle with some kosher salt. Place on the hot grill for about 2 minutes, flipping them around, until the dark green part begins to wilt and the white portions become tender. Serve on the platter with the steak.

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Serve with steamed Basmati rice. Nom nom nom…

Enjoy!

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