Korean Sizzling Beef

photo by Con Poulos

Korean food is often spicy but very flavorful. This dish has all the flavor and only a bit of spice. Reduce the crushed red pepper flakes if you do not like spicier food.

¼ cup soy sauce
2 tablespoons sugar
2 tablespoons white wine
2 large garlic cloves, very finely chopped
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper (reduce to as little as ½ teaspoon for less spicy flavor)
One 2½- pound beef minute steak or skirt steak, cut across the grain into twenty ¼ inch-thick slices
16 scallions
Vegetable oil for rubbing
Salt

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 steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least four 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.

Like Asian inspired food? Try this Mongolian Beef

Posted in meats

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