Korean Beef With Sake Marinade
|Flank steak||2 Pound|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry white wine/Dry white wine||1⁄2 Cup (8 tbs)|
|Cake/Dry white wine||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Green onions||4 , minced|
|Sesame oil||1 Teaspoon|
|Sesame seeds||1 Tablespoon|
|Peanut oil||2 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
For best results, partially freeze meat before slicing.
Slice the beef into thin 2-inch strips, cutting against the grain.
Combine all marinade ingredients in small bowl.
Divide the marinade between 2 large resealable plastic bags.
Divide meat between the 2 bags.
Seal the bags securely and turn them a few times to coat the meat.
Refrigerate and marinate for 2 to 3 hours, turning bags occasionally.
Drain meat and discard marinade.
Preheat stovetop grill.
Mix peanut oil with garlic powder.
Cook meat in a single layer over medium-high heat, turning often.
Brush meat with flavored oil as necessary.
Beef will brown and be very tender.
Remove meat to serving dish.