Tuesday, September 9, 2008

Korean Steak

1-1/4 pounds thinly sliced chuck eye steaks
1/3 cup soy sauce
3 tbsp and 1 tsp white sugar
1 tbsp and 2 tsp sesame seeds
1 tbsp and 1 tsp sesame oil
1 medium onion sliced
1-1/3 cloves garlic, crushed
3 tbsp and 1 teaspoon mirin (Japanese sweet wine)

  1. In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, onion, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
  2. Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with fried rice.

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