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Korean Steak - lunch ***
Servings Per Recipe: 10
2+ pounds thinly sliced Scotch fillet (chuck eye steaks)
1 cup soy sauce
2 1/2 tablespoons white sugar
5 tablespoons sesame seeds
5 tablespoons sesame oil
5 shallots, thinly sliced
4 clove garlic, crushed
1/4 cup mirin (Japanese sweet wine) -- any sweet wine works, i used port
10 cups cooked rice

+ In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. + Add the meat, and stir to coat.
+ Cover and refrigerate for 12 to 24 hours
+ Heat a large skillet over medium heat.
+ Fry the meat for 5 to 10 minutes, or until no longer pink.
+ Serve with salad or fried rice
Nutrition Info:
Servings Per Recipe: 6
Amount Per ServingCalories: 376Total Fat: 21.9g
Cholesterol: 69mg
Sodium: 1261mg
Total Carbs: 21.5g
Dietary Fiber: 0.8g
Protein: 20.4g

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Korean_Steak_-_lunch
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