Korean Sizzling Beef

IMG_5221

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.

IMG_5206

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.Β This is so good, but more importantly, it’s simple for any weeknight dinner. Here goes…

IMG_5197

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.

IMG_5254

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.

IMG_5235

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.

IMG_7313

Serve with steamed Basmati rice. Nom nom nom…

Enjoy!

Advertisements

10 Comments to “Korean Sizzling Beef”

  1. OMG!!! I have wanted to get this recipe from you for some time. Can’t wait to try it! Thanks!

    Sent from my iPhone

    >

    • Vicki did I know you wanted this? You’ll love it!! So easy. You can even prep it the night before or in the morning and just grill it up for dinner. So glad you now have it πŸ™‚

  2. Sounds good, Nancy! Will try it next week when we have a couple of public holidays. Just have to find out what the cut of meat is called here. I think Flank has a bone in it. Will ask the butcher to cut steak from this piece for me.

  3. Just noticed that you still have my old email address. I assume, of course, that you have changed it as I am receiving your blog on my new one!

  4. YUMMY-YUMMY….IN THE TUMMY!

  5. This looks so good!!! And I love flank steak, which takes so well to a strong marinade. Love your recipe!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: