sizzling steak

i love to cook steak, but i wanted to try a different route. i found this korean beef recipe on Food & Wine and was sold. the recipe calls for sesame oil, but i did not have that in my pantry. instead, i substituted it for ginger and was not disappointed!

flank steak is a great cut for feeding a number of people (or a really hungry boyfriend). i served it with mashed potatoes and green beans. hope you enjoy it!


sizzling korean beef


  • 1/4 c. soy sauce
  • 2 Tbsp. sugar
  • 2 Tbsp. dry white wine
  • 2 cloves of garlic, minced
  • 1 Tbsp. ginger, minced
  • 2 tsp. crushed red pepper or red pepper flakes
  • 2.5 lb. flank steak, cut across the grain into 1/4″ slices
  • vegetable oil
  • salt


in a large, shallow dish or pan, combine the soy sauce, sugar, white wine, garlic, ginger, and red pepper flakes. stir until the sugar is dissolved.

add the flank steak to the marinade and coat the meat thoroughly. cover and refrigerate for at least 4 hours or overnight.

heat a griddle pan on the stove (or light a grill). working in batches, grill the steak over high heat until the peices are browned and medium rare, about 30 seconds per side. serve with rice, grilled veggies, and/or mashed potatoes.

Korean Steak

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