Bul Kogi Korean Beef
|Flank steak||1 1⁄2 Pound|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Cream sherry||3 Tablespoon|
|Onion flakes||2 Tablespoon|
|Garlic powder||1 Teaspoon|
|Corn oil/Safflower oil||1 Tablespoon|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Toasted sesame seeds||3 Teaspoon|
1) Partially freeze and slice the steak lengthwise in thirds, then cut each slice into 1/4-inch strips.
2) In a bowl, mix the beef, onion, soy sauce, garlic powder and sherry together, cover and place in the refrigerator for a few hours.
3) In a large non-stick skillet, stir-fry the steak in the oil over a high heat until seared.
4) Place the beef on a serving platter, garnish with the sesame seeds and green onions and serve immediately.