Korean Sizzling Beef

Name: Korean Sizzling Beef
Prep time: 4 h
Cook time: 5 min
Total time: 4 h 5 min
Yield: 8 serving(s)
Ingredients: 59.14 ml soy sauce; 29.58 ml sugar; 29.58 ml dry white wine; 2 large garlic cloves, very finely chopped; 14.79 ml toasted sesame oil; 9.85 ml crushed red pepper flakes; 1133.98 g 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

Submitted by Air Force Mama

"Recipe and photo adapted from Food and Wine"

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Ready In:: 4hrs 5mins
Ingredients:: 11
Serves:: 8

ingredients

59.14 ml soy sauce
29.58 ml sugar
29.58 ml dry white wine
2 large garlic cloves, very finely chopped
14.79 ml toasted sesame oil
9.85 ml crushed red pepper flakes
1133.98 g 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

directions

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.