Beef Bulgogi
Korean-Style BBQ
Recipe adapted from A Spicy Perspective
Serves 1

INGREDIENTS
1 lb. lean steak, frozen
1/2 cup low-sodium soy sauce
3 tablespoons dark brown sugar
2  tablespoons sesame seed oil
3 ea. cloves garlic, minced
1 tablespoon fresh ginger, peeled and grated
1/2 teaspoon freshly ground black pepper
1 teaspoon Sriracha sauce
1 bunch green onions, chopped, whites and greens separated
1 tablespoon sesame seeds, toasted

METHOD
While the steak is still frozen, trim the excess fat and slice into thin strips.
(Cook’s note: the steak is easier to cut through when it’s frozen.)

Place the steak into a large bowl with the next 7 ingredients. Toss all of the ingredients to coat, and then adding the white parts of the onion. Allow the steak and marinade to thaw for about 1 hour.

Heat a large skillet or wok to medium-high heat. Using a pair of tongs, place the meat onto the heated skillet. Spread the pieces of meat evenly to allow all pieces to cook evenly. After about a minute, add the marinade onto the pan. Toss to coat and allow the sauce to caramelize.  Once the marinade is cooked down and the steak is cooked to desired temperature, turn off the heat.

When ready to serve, garnish with sesame seeds, green onion.