Korean Sizzling Beef

Ingredients:

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 the 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. (I like mine a little more cooked so feel free to continue for your liking).  Transfer the steak to a serving platter and serve with grilled scallions and steamed rice. 

For the rice:

2 cups water
1 cup rice

Bring water to a boil, pour rice in and give it a stir and bring back to a boil.  Put lid on small pot and set timer for 20 minutes.  Word to the wise, do not open the lid until the 20 minutes is up.  Enjoy!

Wine to pair with dinner:

Columbia-Crest Grand Estates Cabernet Sauvignon