Beef Bulgogi

3/4 lb. rib-eye steak, trimmed of excess fat

2 T. reduced-sodium soy sauce

1 1/2 tsp. toasted sesame oil

Dash of red pepper flakes

1 T. dark brown sugar

4 garlic cloves, minced

1 1/2 tsp. finely grated fresh ginger

1 red onion, halved and cut into 1-inch wedges

2 tsp. vegetable oil

Cooked rice for serving

 

Freeze the beef for 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch thick strips. In a small bowl, whisk together the soy sauce, sesame oil, red pepper flakes, brown sugar, garlic, and ginger. Place the onions in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes. Heat 1 tsp. of the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook until softened; about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel. Heat the remaining tsp. of vegetable oil over high heat. Cook half the meat, turning often until browned, about 2 minutes. Transfer to the plate with the onions. Add the remaining meat and cook until browned. Add the onions and first batch of meat and any accumulated juices to the pan. Cook, tossing until heated through, about 1 minute. Serve over cooked rice.