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Flank Beef Strips with Shiitake Mushrooms in Korean BBQ Sauce
Korean BBQ sauce makes this beef and shiitake mushrooms delicious for any meal but it's perfect for lunch!
Course
Entree
Cuisine
Korean
Keyword
Beef
Prep Time
5
minutes
minutes
3
hours
hours
Total Time
3
hours
hours
5
minutes
minutes
Author
Karen Lee
Ingredients
1
lb
of Flank Steak cut in strips
across the grain
1
c
of Shiitake Mushrooms
Quartered
1
med
onion
quartered and sliced
3
cloves
garlic
coarsely minced
1
tablespoon
Molasses or Honey
2
tablespoon
White Wine
1
tablespoon
tamari
1
tablespoon
Avocado Oil
1
teaspoon
Sesame Oil - divided
1
teaspoon
toasted sesame seeds
to garnish
1
teaspoon
finely chopped scallions
to garnish
Instructions
Marinade
In a medium size bowl, mix garlic, molasses or honey, white wine and tamari.
Add the meat and onions. Coat them well with hand.
Add shiitake mushrooms, mix well, and pat everything down and cover.
Refrigerate for at least 3 hours or longer, preferably overnight.
Cook
Heat frying pan on medium to high heat and add avocado oil.
Add half of the meat and veggies until onions are limp and meat is cooked but don't overcook. This should take 5 minutes
Add ½ teaspoon sesame oil and mix well.
Take out the meat to a bowl or platter and cook the remaining half.
Garnish with chopped scallions and sesame seeds before serving.
Serve immediately.