Korean Barbecued Beef
On weeknights I serve my bulgogi with a side of steamed broccoli and frozen white rice, which to some may be a sin, but to me is a dream come true. (I won’t judge if you won’t.) On weekends I may roll out a more extravagant spread, but either way, the beef is always the star of the show.
INGREDIENTS
- For the marinade:
- 1/2 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 green onions, white and light green parts only, minced (reserve ends for garnish)
- 2 large cloves garlic, minced
- 1 tablespoon packed brown sugar
- 1 tablespoon toasted sesame seeds, plus more for garnish
- 1 teaspoon grated ginger
- 1 pound flank steak, cut into 1/8-inch slices
Source : thekitchn.com
