Marinated flank steak is dredged in flour and then dipped in an egg wash and fried crispy brown, sliced into thin strips and served over a bed of rice garnished with chopped green onions.

Korean Beef

1 pound flank steak, cut into 4 pieces
1/3 cup soy sauce
1/3 cup granulated sugar
1 teaspoon grated ginger root
1 clove garlic, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup all-purpose flour
2 large eggs, beaten
2 cups peanut oil
3 green onions, trimmed and chopped

Hot cooked rice for accompaniment

1. Place flank steak in shallow pan or bowl; set aside.
2. Combine soy sauce, sugar, ginger root, garlic, salt and pepper. Pour over the flank steak and marinate for 20 minutes.
3. Place flour in a separate shallow pan or bowl, and beat the eggs in another separate shallow pan or bowl.
4. Once meat has finished marinating, drain and dredge both sides of each piece in flour. Dip the floured beef into beaten eggs.
5. Heat oil to 350°F (175°C) in a deep, heavy skillet.
6. Fry meat, in batches if necessary, until nicely browned and crispy.
7. Slice each piece diagonally into 1/2-inch strips.
8. Serve topped with chopped green onions over hot cooked rice.

Makes 4 servings.