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Korean Beef With Sake Marinade

Grill.em's picture
Ingredients
  Flank steak 2 Pound
For marinade
  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
  Sugar 3 Tablespoon
  Peanut oil 2 Tablespoon
  Garlic powder 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Korean
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Beef

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