Korean marinated beef steak, grilled and served thinly sliced.
2 pounds round steak
1 teaspoon salt
1/8 teaspoon ground black pepper
1 onion, sliced
1/4 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
1 tablespoon tomato catsup
1/4 pound fresh mushrooms, sliced
1/3 cup all-purpose flour
1 cup sour cream
- Score sirloin steak with a shallow 1-inch cross-hatch pattern. Repeat on other side. Cover with plastic wrap. Working from center to edges, use a meat mallet to pound steak into a 12 x 8-inch rectangle.
- In a 13 x 9-inch baking dish, combine thinly sliced green onions, finely chopped garlic cloves, chopped, peeled ginger root, soy sauce, cider vinegar, sesame seed, sugar, oil, and pepper. Add the steak and allow to marinate, covered, in the refrigerator, for 2 hours.
- Remove the meat from the marinade.
- Over a hot grill, cook the meat to desired doneness. Slice thinly to serve.
Makes 6 servings.