Bulgogi (Korean Beef)

[woodwand]

Bulgogi

1 Flank steak (I used a 1 1/2 lb skirt steak)
1/2 C soy sauce
2 Tbs. toasted sesame oil
1/2 cup chopped green onions
6 cloves garlic, peeled and mashed (I used 1 Tbs. crushed garlic)
2 Tbs. sesame seeds
1/4 tsp. cayenne pepper

Using a very sharp and heavy knife, slice the steak as thinly as possible accross the grain and on the diagonal (easier done if meat is partially frozen).

Mix other ingredients and marinate beef in mixture, refrigerated, for several hours or overnight.

In a wok or large fry pan, heat 2 Tbs. oil on high heat. Stir fry just a few minutes until brown.

I fried mine in three batches so the meat would get brown & not just steam. I aslo didn't pour off the marinade. When the last batch of meat was fried, I put the little bit of marinade that was left in the pan, heated it & mixed it in with the meat. :yum:

Serves 4

I did have to warn my co-workers to stay far, far away from me today as we had it for dinner last night.

This was wonderful with Dragon's Teeth Cabbage:
http://forum.lowcarber.org/showthread.php?t=193602 (as if there wasn't enough garlic already in the meat!)