Another Korean Beef

From Our Best Bites

• 1lb beef steak or Sukiyaki Beef, very thinly sliced (I used cubed beef, because the steak options were all too expensive for this week. It worked well)
• 1/4 cup soy sauce
• 3 tablespoons sugar
• 1 tablespoon sesame oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon sesame seeds
• 1/4 cup sliced green onions
• 1 tablespoon finely minced white onion
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger

Slice steak against the grain in the thinnest strips possible.  Tip: place steak in freezer for 15-20 minutes first to firm it up, it makes it much easier to slice!  Set steak aside. 

In a bowl, combine remaining ingredients and whisk together.  Add steak, coat to toss, and marinade for at least 4 hours (I prefer an overnight marinade if you have the time.  The flavor is incredible!)

When ready to cook, heat a wok, or extra large non-stick skillet to medium-high heat.  You want your pan really sizzling.  Use tongs to transfer meat to pan, tossing often, until cooked through.  It will cook fast!  If needed, cook in batches so the pan isn't to crowded. 

Serve hot over rice.  We love this with an easy vegetable side like green beans, bok choy, or broccoli drizzled with a little sesame oil and soy sauce. 

Notes from Jill's Kitchen: This is basically exactly the same as this recipe. I need to try them back-to-back and merge them into one recipe. But until then, here is both. Here are both? Both here. Done. So. Tired. No. Sleep.