pat's Recipe

Korean Sizzling Beef ( bordeaux-Blason d'Issan)

Category: Beef

1/4 cup soy sauce
2 Tbsp sugar
2 Tbsp dry white wine
2 large garlic cloves, very finely chopped
1 Tbsp toasted sesame oil
2 Tbsp crushed red pepper (optional)
one 2 1/2-pound beef flank stead, cut across
the grain into twenty 1/4-inch-thick slices
16 scallions
vegetable oil, for rubbing
salt
steamed rice, for serving

In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed redpepper, 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. 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.

8 servings