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Korean Barbecued Beef





Yields
Makes About 6 servings

Korean Barbecued Beef




James Carrier
 1 beef flank steak (1 3/4 to 2 lb.)
 1/2 cup soy sauce
 1/3 cup thinly sliced green onions
 2 tablespoons Asian sesame oil
 3 tablespoons sugar
 3 cloves garlic, peeled and pressed or minced
Step 1
1

Rinse beef and pat dry. Cut steak at a 45° angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.

Step 2
2

Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.

Step 3
3

Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 212Calories from Fat 51
% Daily Value *
Total Fat 12g19%

Saturated Fat 4.4g23%
Cholesterol 52mg18%
Sodium 748mg32%
Total Carbohydrate 4.6g2%

Dietary Fiber 0.1g1%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.