Spicy Beef Bulgogi My extra-spicy version of Beef Bulgogi that I learned from a woman in France. Serve over rice or noodles.
Ingredients
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Place flank steak slices in a shallow dish.
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Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
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Preheat an outdoor grill for high heat, and lightly oil the grate.
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Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
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Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.
Per Serving: 248 calories; protein 16.3g; carbohydrates 15g; fat 13.8g; cholesterol 25.2mg; sodium 1792.2mg. The spicy ingredients listed above give you a sweet hot sauce. If you want to reduce the spice level, remove or reduce the hot ingredients in this order: cayenne powder, chile peppers and finally reduce, but don’t remove all the sriracha sauce.