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Korean Style Flank Steak Recipe
This is a delicious way to use an inexpensive cut of beef. The meat is spicy, moist and aromatic.
2 pounds flank steak* (thinly sliced)
1/2 cup chopped onion
4 crushed garlic cloves garlic
6 tablespoons peanut oil
3 tablespoons dry sherry
5 tablespoons soy sauce
1 tablespoons crushed sesame seeds
1 tablespoon sugar
1 teaspoon black pepper
1 small chili pepper (seeds removed)
Scallions, sliced thin for garnish (optional)
1. Partially freeze steak to make slicing easier. Slices should be about 1/4" in thickness and approximately 3 to 4 inches in length. Cut slices across the grain of the steak and on an angle.
2. Combine all ingredients, except sliced steak and scallions. Mix thoroughly.
3. Marinate steak slices in a shallow baking dish. Cover and refrigerate for at least 3 hours. (Turn twice)
4. Remove Chili pepper and pat steak dry with paper towel before cooking steak.
5. Saute/fry in oil over high heat no longer than 1 1/2 minutes. Do not overcook steak. May be garnished with finely sliced scallions just before serving.
Serve over rice. Spinach or any dark green leafy vegetable goes well with this dish. Or simply make a side dish of garlic mashed potatoes.
Makes 4 to 6 servings.
If you have not purchased flank steak before, you may be surprised that it is packaged fairly long, wide and thin. The fact that it is thin makes it ideal for marinating.
I admit to buying some cook books because the photographs are so gorgeous, this is not one of them. What this cook book does have are good recipes for everyday people who buy inexpensive steak and hope to make it moist and tasty. All of the recipes in this cookbook makes it a keeper, you will use it again and again. The New Steak: Recipes for a Range of Cuts plus Savory Sides Available from Amazon.
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