The Asian trinity - soy sauce, garlic, and ginger. This incorporated 2 out of the 3 and still is phenomenal. I'm not Korean, but eating this dish made me reminisce about the first time I ever had Korean BBQ (which coincidentally was the only time). It was sweet, it was savory, it was delicious. And that's how the perfect meal should be, in my opinion. —mtlabor
chardonnay, or other white wine
garlic cloves, minced
red pepper flakes
2 & 1/2 pounds
flank steak, sliced across the grain
salt and pepper to taste
In This Recipe
The marination is pretty much where most of the "cooking" or work is done in this dish. Combine all ingredients (except for steak, cornstarch, and vegetable oil) in a somewhat deep glass dish (like a casserole dish would be perfect). Make sure sugar dissolves and ingredients are well combined. Add in steak strips and coat well. Cover and refrigerate for at least 4 hours.
Ideally, you would want to grill these, but since it was bloody cold outside, I opted to cook these over the stove top. Once again, ideally, if you were doing this inside, a grill pan would be best, but I don't have a grill pan, so I just used my skillet.
Heat skillet (or whatever else you want to use) under medium high heat and add vegetable oil. In batches of about 4 or 5, brown both sides of the steak, about 30 seconds to a minute for a nice medium-rare to medium.
Continue with remaining flank pieces and tent the cooked steak with foil to keep hot.
If you want to make a quick "gravy", if you will, using the leftover marinade, just add it to the same skillet used for steak and scrape up brown bits. Heat until bubbling and then bring to a simmer. Combine 1 teaspoon cornstarch with 1 tablespoon water and mix until dissolved. Add mixture to "gravy". Increase heat and allow mixture to thicken while constantly stirring. Pour gravy on top of steaks! I served this alongside some simple roasted sweet potatoes!