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Korean Barbecued Beef

James Carrier
Yield Makes About 6 servings


  • 1 beef flank steak (1 3/4 to 2 lb.)
  • 1/2 cup soy sauce
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons Asian sesame oil
  • 3 tablespoons sugar
  • 3 cloves garlic, peeled and pressed or minced

Nutrition Information

  • calories 212
  • caloriesfromfat 51 %
  • protein 21 g
  • fat 12 g
  • satfat 4.4 g
  • carbohydrate 4.6 g
  • fiber 0.1 g
  • sodium 748 mg
  • cholesterol 52 mg

How to Make It

  1. Rinse beef and pat dry. Cut steak at a 45° angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.

  2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.

  3. Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.