2 1/2 lbs 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
Steps:
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.
Aug 9, 2022 1/4 cup soy sauce. 2 tablespoons sugar. 2 tablespoons dry white wine. 2 large garlic cloves, very finely chopped. 1 tablespoon toasted sesame … From foodandwine.com
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.
Cook beef in 12-inch nonstick skillet over high heat until any juices have evaporated and beef begins to fry in its own fat, 8 to 10 minutes. Add soy sauce mixture to skillet and cook until … From bigoven.com
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The following recipe is based on a 2000 year old Korean dish called Bulgogi. ... Korean Sizzling Beef. Adapted from Food & Wine. Serves: 8. Ingredients: 1/4 cup soy sauce 2 tablespoons sugar 2 tablespoons dry white wine 2 cloves garlic, … From grillinterrupted.com
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Korean Sizzling Beef This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that's marinated in soy sauce, sugar, sesame oil and garlic, then grilled. In this version, a … From cooklist.com
Korean Sizzling Beef, also known as bulgogi, is a staple dish in Korean cuisine. The combination of beef, soy sauce, garlic, and sugar creates a savory and slightly sweet flavor that pairs … From recipewise.net
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Cook beef in 12-inch nonstick skillet over high heat until any juices have evaporated and beef begins to fry in its own fat, 8 to 10 minutes. Add soy sauce mixture to skillet and cook until nearly evaporated, about 2 minutes. To serve, … From americastestkitchen.com
In his tireless quest for new recipe inspiration Patrick has been eating at a few Korean restaurants of late and was inspired to knock up this sizzling beef number. The trick is to put your steak in the freezer for 40 minutes before you start and … From hellofresh.co.uk
Nov 2, 2013 One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices Directions In a large, shallow dish, whisk together the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and … From lovintheoven.com
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