Easy Korean Flank Steak
- Author: Annie Chesson
- Yield: 7 servings 1x
- 1.5 – 2 pound flank steak, cut into thin slices
- A few tablespoons vegetable oil (amount you need will vary)
- For the marinade:
- 5 cloves finely minced garlic
- 1 tablespoon minced or grated ginger
- 1/4 cup soy sauce (Tamari if gluten free)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 Asian pear OR 1 Bosc pear – peeled, core removed, pureed in a blender with 2 tablespoons of water (or however much you need to make it a smooth puree)
- 1 tablespoon brown sugar
- 1 teaspoon pepper
- 1 pinch pepper flakes
- For garnishes:
- Toasted sesame seeds
- Green onions
- Place your steak slices in a large ziplock bag (I used gallon sized)
- Add all the marinade ingredients to the bag along with the steak
- Seal the bag, mix together thoroughly, and let sit in your fridge for at least 1 hour
- When ready, heat a large skillet or wok over medium high – high heat (your pan needs to be hot so the steak can get a good, hard sear in a short amount of time)
- Add a bit of vegetable oil and cook your steak in batches. Do not overcrowd your steak or it won’t brown. Cook it kind of like you do bacon slices
- Your pan should be hot enough and your steak slices should be thin enough that you only need a minute or two per side – it cooks very quickly
- When all your steak is cooked, garnish with sesame seeds and green onions and serve!