Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

fire beef




Source of Recipe


the web


Recipe Introduction


Korean


List of Ingredients




1 pound beef flank steak
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1/8 teaspoon pepper
2 1/2 tablespoon green onion tops, sliced
1 1/2 tablespoon sugar
1 tablespoon rice vinegar
1 1/2 teaspoons garlic, minced


Recipe



Slice the flank steak across the grain into 1/8 inch slices and place in a 1 quart casserole. Add the remaining ingredients, 1 by 1, to the casserole, and using your fingers, mixing the preparation gently but thoroughly. Cover and refrigerate 12 to 24 hours mixing occasionally. Remove from the refrigerator at least 1 hour before cooking and replace the lid with waxed paper. This will hold the heat but release the steam and microwave on high for 6 minutes, stirring after half the time, or until the meat is no longer pink. Serve hot, over hot cooked rice with the remaining marinade warmed and spooned over rice as well.

Serves 2.