korean bulgogi
you don't need to go to a korean bbq restaurant or have a korean grandma to enjoy this deeply flavorful version of bulgogi korean grilled beef . in fact, you can pull it off on a weeknight . the only secret for great salty sweet flavor is to put the meat in the simple marinade at least 8 hours ahead . we've gone for lean and economical flank steak here instead of the more traditional and pricier short rib . and to keep things extra easy, we cooked the meat on a grill pan rather than firing up the grill . add a pot of rice if you'd like a more filling meal, and lettuce leaves if you want to make wraps . the recipe is a yummly original created by julia lee https //www.yummly.com/dish/author/julia lee .
flank steak, garlic cloves, mirin, soy sauce, toasted sesame oil, light brown sugar, salt, freshly ground black pepper, flank steak, vegetable oil, green onions, steamed rice, red leaf lettuce, kimchi
- 1.5 pound flank steak
 - 2.0 garlic cloves
 - 0.2 cup mirin
 - 3.0 tablespoon soy sauce
 - 2.0 tablespoon toasted sesame oil
 - 4.0 teaspoon light brown sugar
 - 0.2 teaspoon salt
 - 0.2 teaspoon freshly ground black pepper
 - 1.5 pound flank steak
 - 1.0 tablespoon vegetable oil
 - 3.0 green onions
 - steamed rice
 - 1.0 head red leaf lettuce
 - kimchi

- lay steak flat and seal in a shallow lidded container or sheet of plastic wrap.
 - freeze about 30 minutes to make slicing easier.
 - make the marinade thinly slice garlic and put in a shallow mixing bowl.
 - add mirin, soy sauce, sesame oil, brown sugar, salt, and pepper and stir until sugar dissolves.
 - slice steak on a diagonal across the grain into 1/4 inch thick slices.
 - add steak to marinade and mix until each slice is well coated.
 - cover bowl and refrigerate at least 8 hours and up to 24 hours, turning meat occasionally in marinade.
 - heat a grill pan or large frying pan over medium high heat until hot.
 - brush oil onto the grates.
 - grill steak flat in a single layer in 2 3 batches, turning as needed, until steak is lightly charred and cooked through, 1 3 minutes total.
 - if using a frying pan, add oil if needed to prevent sticking.
 - transfer meat to a serving platter as it is done.
 - slice green onions on a diagonal and scatter over bulgogi.
 - serve beef with rice, lettuce, and kimchi if you like.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.5 pound flank steak
- 2.0 garlic cloves
- 0.2 cup mirin
- 3.0 tablespoon soy sauce
- 2.0 tablespoon toasted sesame oil
- 4.0 teaspoon light brown sugar
- 0.2 teaspoon salt
- 0.2 teaspoon freshly ground black pepper
- 1.5 pound flank steak
- 1.0 tablespoon vegetable oil
- 3.0 green onions
- steamed rice
- 1.0 head red leaf lettuce
- kimchi

 ### Assistant: The ingredients you'll need are:
- 1.5 pound flank steak
- 2.0 garlic cloves
- 0.2 cup mirin
- 3.0 tablespoon soy sauce
- 2.0 tablespoon toasted sesame oil
- 4.0 teaspoon light brown sugar
- 0.2 teaspoon salt
- 0.2 teaspoon freshly ground black pepper
- 1.5 pound flank steak
- 1.0 tablespoon vegetable oil
- 3.0 green onions
- steamed rice
- 1.0 head red leaf lettuce
- kimchi


You can follows these steps to make the recipe:
- lay steak flat and seal in a shallow lidded container or sheet of plastic wrap.
- freeze about 30 minutes to make slicing easier.
- make the marinade thinly slice garlic and put in a shallow mixing bowl.
- add mirin, soy sauce, sesame oil, brown sugar, salt, and pepper and stir until sugar dissolves.
- slice steak on a diagonal across the grain into 1/4 inch thick slices.
- add steak to marinade and mix until each slice is well coated.
- cover bowl and refrigerate at least 8 hours and up to 24 hours, turning meat occasionally in marinade.
- heat a grill pan or large frying pan over medium high heat until hot.
- brush oil onto the grates.
- grill steak flat in a single layer in 2 3 batches, turning as needed, until steak is lightly charred and cooked through, 1 3 minutes total.
- if using a frying pan, add oil if needed to prevent sticking.
- transfer meat to a serving platter as it is done.
- slice green onions on a diagonal and scatter over bulgogi.
- serve beef with rice, lettuce, and kimchi if you like.
- .

