Name: Korean Bulgogi
Total time: 1 h 6 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb beef flank steak, sliced into 1/2-inch slices; 1 cup sesame oil; 2 cup soy sauce; 1 tbsp chopped garlic; 1 tbsp chopped fresh ginger; 1 pinch crushed red pepper; 2 cup cooked white long grain rice; 1 tbsp snipped chives

Instructions

Season the beef with salt and pepper.

In a mixing bowl, combine the sesame oil, soy sauce, garlic, and ginger. Season with crushed red pepper to taste.

Place the meat in a shallow bowl and pour the marinade over it. Cover and refrigerate for at least 1 hour or overnight.

Remove the meat from the marinade, reserving the marinade. Place the reserved marinade in a saucepan over medium heat. Bring to a boil and cook for 6 to 8 minutes until reduced by 3/4.

Grill or pan-fry the meat for a couple of minutes on each side for medium rare.

To serve, spoon rice in the center of each plate. Lay the strips of meat around the rice. Drizzle the reduced sauce over the meat and garnish with chives.

Instructions

Season the beef with salt and pepper.

In a mixing bowl, combine the sesame oil, soy sauce, garlic, and ginger. Season with crushed red pepper to taste.

Place the meat in a shallow bowl and pour the marinade over it. Cover and refrigerate for at least 1 hour or overnight.

Remove the meat from the marinade, reserving the marinade. Place the reserved marinade in a saucepan over medium heat. Bring to a boil and cook for 6 to 8 minutes until reduced by 3/4.

Grill or pan-fry the meat for a couple of minutes on each side for medium rare.

To serve, spoon rice in the center of each plate. Lay the strips of meat around the rice. Drizzle the reduced sauce over the meat and garnish with chives.