Bulgogi (Korean Marinated Steak)

My parents started making this recipe when we lived in Okinawa, Japan after seeing it printed in the newspaper in 1988.  Now I make it in bulk and freeze the steak in the marinade so all we have to do is thaw it and grill it.  What used to be a time-consuming meal is now one of our quickest!

Bulgogi

1 lb Flank Steak

Slice steak against the grain into 1/4 inch slices, 2-3 inches long.

2 Tbsp Honey

1/2 c Bragg's or Tamari or Soy Sauce

2 Tbsp Sesame Oil (or another oil, but try to get sesame oil if you can!)

1/4 cup Onion, chopped

1 clove Garlic, minced or 1/2 tsp Garlic Powder

1/2 tsp Black Pepper

Combine marinade ingredients.  Marinate steak strips at least 2 hours or overnight.  Grill or broil about 1 minute on each side.  Serve immediately. 

Leftover steak can be chopped up and used in stir fry or fried rice.

For two adults, it works out perfectly to buy 2 steaks, and divide the sliced meat into three ziplocs bags full of marinade to freeze.

Here is the full meal we usually serve: Bulgogi, Sesame Green Beans and Jasmine Rice