My extra-spicy version of Beef Bulgogi that I learned from a woman in France. Serve over rice or noodles.
Ingredients
- flank steak: 1 pound (sliced)
- soy sauce: 5 Tbsp
- sriracha sauce: 0.25 cup
- green onion: 0.25 cup (chopped)
- ½ tablespoons white sugar: 2 piece
- whole dried cayenne peppers: 2 Tbsp
- garlic: 2 Tbsp (minced)
- sesame seeds: 2 Tbsp
- sesame oil: 2 Tbsp
- ground cayenne pepper: 1 tsp (to taste)
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Place flank steak slices in a shallow dish.
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Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
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Preheat an outdoor grill for high heat, and lightly oil the grate.
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Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
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Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.
