Korean Marinated Beef
Recipe adapted (barely) from Gourmet
This is basically beef marinated in a homemade version of teriyaki sauce (or that was how it tasted to me). The combination of sweet and salty is a very traditional Korean pairing (and one that I adore). I highly suggest the addition of Sriracha at the end because salty, sweet, and spicy is an even better combination.
¼ cup soy sauce
1 tablespoon sugar
2 teaspoons Asian sesame oil (hot oil or regular)
1 bunch scallions (white and pale green separated from greens), minced (1/2 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger (or 1 tablespoon grated ginger)
3 tablespoons sesame seeds, toasted
½ pound flank steak, cut across the grain into very thin slices (no more then 1/8 inch thick. This is easiest when the meet is very cold. You can also find meet sliced thin like this at Asian supermarkets!)
1 tablespoon vegetable oil
Accompaniments: Butter lettuce or other soft-leaf lettuce; Sriracha, steamed white rice, scallion pancakes (recipe below), additional sliced scallions
Stir together soy sauce, sugar, sesame oil, scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until the sugar is dissolved. Add steak and toss to coat, then let marinate 15-30 minutes.
Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking and add steak in 1 layer and sauté, turning over occasionally, until browned and just cooked through, about 3-5 minutes. Transfer to platter and sprinkle with scallion greens and remaining 1 tablespoon of sesame seeds. Then serve with accompaniments.