Ingredients
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5 tablespoons soy sauce
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5 tablespoons water
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5 tablespoons sugar
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1/4 cup onion, peeled and pureed
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5 garlic cloves, minced
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1 tablespoon corn syrup
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2 teaspoons white wine (rice wine) or 2 teaspoons mirin (rice wine)
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1 tablespoon sesame oil
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1/2 black pepper
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2 1/2 lbs flank steaks (other steak such as marinating beef, rib eye etc will also work)
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1 head iceberg lettuce (or other leaf lettuce)
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toasted sesame seeds
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red pepper paste or hot sauce
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roasted whole garlic clove
Instructions
- Combine first 9 ingredients (soy - black pepper).
- Slice the steaks across the grain into thin slices.
- Place beef in resealable ziplock bag and pour soy mixture over. Let marinate in refridgerator for 2-12 hours, turning bag occoationally.
- Heat large non-stick skillet or wok over medium-high to high heat. Pour beef and marinade into the skilled and cook until mixture is almost dry, 6-8 minute
- Toast sesame seeds and garlic in hot pan.
- (We had quite a bit of marinade left and it was wonderful spooned over some white rice).
- Serve with lettuce leaves, toasted sesame seeds and toasted garlic cloves and perhaps some hot sauce if you like it hot.
- You roll the beef and condiments up in the lettuce leaf and eat like a roll with your hands.
- Serve with white rice.