Korean Beef BBQ

K o r e a n

B e e f B B Q

Marinade ½ cup low-sodium soy sauce 2 Tbsp. water 1½ tbsp. raw or turbinado sugar 1 Tbsp. minced garlic 1 tsp. Asian sesame oil 1 tsp. grated peeled fresh ginger ½ tsp. freshly ground black pepper ⅓ cup chopped scallions 1½ lb. boneless rib eye steak

Garnish 2 green onions, sliced thinly 1 tsp. toasted sesame seeds

Directions

1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into ¼” thick slices. 2. In the Quick Shake Container, add all marinade ingredients, cover and shake until well combined. Reserve ¼ cup for sauce. 3. Place steak in the Season Serve Container, pour marinade over steak, seal and shake container to coat all chicken pieces; chill for 3-8 hours. 4. Remove steak from marinade. 5. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. 6. Serve immediately, garnished with green onions and sesame seeds, if desired.