food & wine: Korean Sizzling Beef

The recipe in the magazine is served with grilled scallions and white rice. I had asparagus I wanted to eat up so I drizzled some sesame oil and put a little garlic salt on them and roasted at 400 for 15 minutes. I served this with quinoa. Enjoy!

Ingredients

1/4 cup soy sauce

2 Tbs sugar

2 Tbs dry white wine

2 large garlic cloves, finely chopped

1 Tbs toasted sesame oil

2 tsp crushed red pepper

One 2 1/2 lb. beef flank steak, cut across the grain into 1/4 inch slices.

Directions

In large shallow dish, combine soy sauce, sugar, wine, garlic, sesame oil and red pepper, stirring to dissolve the sugar. Add flank steak and coat thoroughly in the marinade. Cover and refrigerate for at least 4 hours.

Working in batches, grill the steak over high heat until the slices are richly browned and medium rare about 30 sec to a minute per side. Transfer to a plate and serve.