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Korean Beef With Sake Marinade

Grill.em's picture
  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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2587 Calories from Fat 1037

% Daily Value*

Total Fat 111 g170.8%

Saturated Fat 34.4 g172.2%

Trans Fat 0 g

Cholesterol 384.3 mg128.1%

Sodium 6442.2 mg268.4%

Total Carbohydrates 116 g38.5%

Dietary Fiber 5 g20.1%

Sugars 82.3 g

Protein 199 g398.5%

Vitamin A 53.6% Vitamin C 36.9%

Calcium 26.5% Iron 84.3%

*Based on a 2000 Calorie diet


Korean Beef With Sake Marinade Recipe