A very traditional Korean barbeque flavor but done with flank steak on your stove top. Delicious savory and sweet flavors to the marinade will make your beef mouthwatering and have you coming back to this simple recipe again and again.
Marinate meat for a minimum of 30 minutes (overnight is optimal) with either regular or spicy marinades in the refrigerator. (If you want a spicy kick to the meat, add a couple of tablespoons of the Annie Chun’s Gochujang Sauce to the marinade.)
On medium-high heat, sauté pearl onions in pan about 3 minutes.
Remove onions from pan and add meat to pan.
On medium to medium high heat, cook meat for 4-5 minutes on each side or until nicely browned. You can cook longer if more cooked mean is desired.
You can also grill the meat, if desired.
Rest the meat for at least 5 minutes and then slice and serve over white rice. May we suggest the Annie Chun’s Rice Express Sticky White Rice.