Grilled Korean Sizzling Beef


Admin Hottie
Trader Group
Do you grill in the winter?

We do whenever we have a "nice" day.

I figure if there is no snow on the grill it is warm enough to do a little bit of quick grilling!

I saw this recipe on Pinterest last week and had to give a try. Hubby was game. I did the marninating he did the grilling and it was a hit with everyone!

And because it uses flank steak it was pretty economical too!

Hubby said it reminded him of beef he ate when he was stationed in Korea and loved it! I served it with some steamed brown rice and a couple bags of Steamfresh veggies. Good stuff!

Korean Sizzling Beef.jpg
Recipe & photo credit to Food & Wine
Korean Sizzling Beef



  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons dry white wine
  • 2 large garlic cloves, very finely chopped
  • 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
  • Salt
  • Steamed rice, for serving


  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. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.