Korean Sizzling Beef



1/4 cup soy sauce

2 tablespoons sugar

2 tablespoons dry white wine (I use Martini & Rossi Vermouth)

2 large garlic cloves, very finely chopped or 1 tbsp

1 tablespoon toasted sesame oil

2 teaspoons crushed red pepper

One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices

16 scallions

Vegetable oil, for rubbing


Steamed rice, for serving (I cook mine in the rice cooker) – Add 2 cups of rice, 3 cups of water, EVOO, salt, and press cook. Rice is ready in about 20 minutes.


  1. In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.
  2. Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.
  3. Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. You can also cook on medium in a pan on the stove. We like using the juice on top of our rice. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.