Bulgogi beef recipe (Korean marinated beef)

I recently resurrected an old recipe for grilled beef and it was so good that my younger son declared "make this kind of meat again!" (and less than a year ago, he was a vegetarian...). So I did. I served it again two days later when my parents came over for dinner and they really liked it too. I told Sheri about it and she asked for the recipe, so here is my version of an old Eating Well recipe, followed by the original recipe:

Nancy's Bulgogi Beef

1 organic flank steak, cut deeply in a crisscross pattern (this increases the surface area for marinating)
2 cloves garlic, crushed
4 tablespoons organic tamari sauce (wheat-free soy sauce)
2 tablespoons rice vinegar
2 tablespoons sunflower oil
2 tablespoons brown sugar
a few grindings of black pepper

*Put all the ingredients in a large ziplock bag. Add the steak, seal the bag and mix it up. Put it in the fridge overnight. Grill on the BBQ or a stovetop grill pan (that's what I do), about 5-6 minutes a side. Let sit for 5 minutes and then cut into strips and serve.


Marinated Grilled (Bulgogi) Beef - Eating Well (May/June 1993)

1 1/2 lbs. boneless sirloin steak, trimmed of fat, and scored deeply in a 1 inch crisscross pattern
6 scallions, trimmed and thinly sliced
4 cloves of garlic, finely chopped
3 tablespoons finely chopped peeled gingerroot
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice or cider vinegar
2 teaspoons ground toasted sesame seeds
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons sugar
generous grinding of black pepper