Korean Bulgogi

Korean Bulgogi

1 lb flank steak (or similar) - thinly sliced
4 TBSP soy sauce
2 1/2 TBSP brown sugar
1/4 cup scallions - chopped
2 TBSP minced garlic
2 TBSP sesame seeds
2 TBSP sesame oil
1/2 tsp black pepper

1.  Place beef in shallow dish.  Combine remaining ingredients in a small bowl.  Pour over beef, cover and refrigerate for 1 hour.

2.  Heat a frying pan, add 2 TBSP butter until melted.   Cook beef until well done.  Serve with juices over rice.