Ring in the new year with a sizzling Korean-inspired feast! New Year's Eve Korean Sizzling Beef brings fun and flavor to your holiday celebrations. Take succulent flank steak and transform it into the ultimate party food - caramelized, sweet, and spicy "beef candy" that will have your guests begging for more.

To craft this mouthwatering dish, start by thinly slicing flank steak and marinating it in a sweet and savory blend of soy sauce, brown sugar, white wine, garlic, sesame oil, and just a kiss of crushed red pepper to turn up the heat. After at least four hours of steeping, the steak soaks up all that finger-licking goodness.

When your guests arrive, fire up the grill to high heat. First, give some scallions a quick char to release their sweet aroma. Then, cook the steak in batches for only 30 seconds per side to caramelize while keeping it rare inside. Every piece becomes an irresistible bite of beef candy - tender, juicy, and bursting with the perfect marriage of sweet and spicy.

Serve this show-stopping Korean Sizzling Beef alongside the grilled scallions and steaming white rice. The simplicity of preparation and flavors take beef to a whole new level of craveable. Give your New Year’s Eve celebration a taste of Korea with sizzling, succulent beef candy. Your guests will cheer at this mouthwatering way to savor and celebrate the new year and all those aspiring resolutions!

Serves 6-8

New Year's Eve Korean Sizzling Beef (aka Beef Candy!) Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons dry white wine
  • 2 large garlic cloves, very finely chopped
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons crushed red pepper
  • One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
  • 16 scallions
  • Vegetable oil for rubbing
  • Salt
  • Steamed rice for serving

New Year's Eve Korean Sizzling Beef (aka Beef Candy!) Directions

  1. In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil, and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.
  2. Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened for about 2 minutes. Season with salt.
  3. Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.


Taken from foodandwine.com https://www.foodandwine.com/recipes/korean-sizzling-beef