Shelli Mader
Scott City, Kan.

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January 14, 2014
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Shelli Mader: Road to Ranching 1-13-14

Two of my goals this year are to be a more organized meal planner and to eat less processed food. This dish is healthy, and it will be on my menu plan often.

I first tried this dish at a friend’s house about five years ago. When I told my husband about it he was pretty skeptical, but after he tried it he was hooked. In fact, it’s become a tradition for him to grill this meat when it is our turn to host church small group at our house. We’ve served this meat to dozens of guests and have handed out the recipe countless times.

It takes a bit of planning ahead to make the meat — it needs to marinate for at least a few hours — but it is worth the extra effort! I usually serve brown rice, steamed broccoli and carrots with this meat. The carrots aren’t necessary and don’t really go with the dish, but for some reason I can’t get my kids or husband to eat broccoli.

Korean Beef

1 lb. Flank Steak (you can use sliced fajita meat from the store or flat iron steak if you can’t find flank steak)

1/2 c. Soy Sauce or Tamari

2 Tbsp. Toasted Sesame Oil

6 Garlic cloves, peeled, mashed

2 Tbsp. Sesame Seeds

1/4 t. Cayenne Pepper

Slice flank steak as thinly as possible across the grain and on the diagonal (I’m not the best at cutting meat, so I usually have the butcher at the store do this). Mix other ingredients in a large bowl, then add beef. Stir, cover and refrigerate for several hours or overnight.

All grills cook meat different so make sure to check the meat often, but grill for approximately 5-7 minutes on each side for medium rare steak. ❖

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The Fence Post Updated Jan 7, 2014 04:25PM Published Jan 27, 2014 11:26AM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.