Korean Seared Beef

From Chatelaine magazine

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2 (1/2lb)  round steaks (1 lb. total) or 4 (1/4lb)  fast fry eye-of-  round steak (1 lb. total)
• 1⁄3 cup soy sauce
• 2  tablespoons granulated sugar
• 5  garlic cloves, minced
• 2  tablespoons  dark sesame oil
• 1⁄4 teaspoon pepper
• 2  green onions, thinly sliced
•  vegetable oil

Directions

1. If steaks are large, cut in half.
2. In a pie plate, stir soy with sugar, garlic, sesame oil, pepper and onions. Add steaks and turn evenly to coat. Marinate at room temperature for 15 minutes, turning occasionlly.
3. Lightly coat a large frying pan with oil and set over high heat. When hot, remove steaks from marinade and place in pan. Cook until browned, 2 minutes per side. Reduce heat to medium if steaks start to burn.
4. Pour marinade (including onions) over steaks. Cook until sauce is slightly thickened, turning steaks occasionally, 1 to 2 minutes. Place on plates and pour sauce overtop.
5. Great with rice and stir-fryed bok choy or spinach.