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Beef Bulgogi
1 pound beef flank steak, sliced into 1/2-inch slices
Salt and pepper to taste
1 cup sesame oil
2 cups soy sauce
1 T chopped garlic
1 T chopped fresh ginger
1/4 cup green onion, thinly sliced into small pieces
Crushed red pepper, to taste
1 T snipped chives
Season the beef with salt and pepper.
In a mixing bowl, combine the oil, soy sauce, garlic and ginger.
Season with crushed red pepper to taste. Add green onion.
Place the meat in a shallow bowl. Pour the marinade over the meat.
Cover and refrigerate for at least 1 hour or overnight. Remove and
bring to room temperature. Remove the meat from the pan, reserving
the marinade.
Place the marinade in a saucepan, over medium heat. Bring to a boil
and cook for 6 to 8 minutes or until the mixture reduces by 3/4.
Remove, set aside, and keep warm.
Grill the meat for a couple of minutes on each side, for medium rare.
Lay the strips of meat on plate. Drizzle the sauce over the meat.
Garnish with chives. Serve with white rice.
  
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