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Korean Barbecue

Photo by Kristian Ryan Alimon on Unsplash

Ingredients

1 lb. thinly sliced rib eye, chuck, skirt or sirloin2 tbsp. Japanese sweet rice wine/mirin sauce
½ large onion, sliced3 tbsp. sugar
2 tbsp. garlic, minced1 tbsp. sesame oil
2 green onions, sliced1 tsp. sesame seeds
¼ cup soy saucePinch of black pepper
1 tbsp. vegetable oil





Directions

Add the onions, garlic, green onions, soy sauce, mirin sauce, sugar, sesame oil, sesame seeds and black pepper to a medium bowl.  Whisk all the ingredients for 30 seconds until well incorporated.  Add the thinly sliced steak into the bowl and gently massage meat with marinade for 2-3 minutes.  Cover the bowl and marinate in the refrigerator for at least 30 minutes.

Heat vegetable oil in a large skillet over medium-high heat until oil is hot.  Add the meat to the pan and cook in a single layer, tossing occasionally until fully cooked through (about 3-5 minutes).  Transfer to a plate and serve with steamed rice.

Find more recipes at What's Cooking Gwinnett