Korean Beef

2 lbs lean sirloin steak, visible fat trimmed away
1 T Accent (MSG)
3 T sesame oil
5 T soy sauce
2 green onions, chopped (OR half of one small onion, finely minced)
3 cloves garlic, minced


(The steak will be easier to cut up if it’s still a little bit frozen when you go to prepare the meal.)

Cut up the steak into smallish cubes. Put it in a non-reactive container (plastic or glass). Sprinkle with Accent. Add sesame oil, soy sauce, garlic and onion. Toss to coat. Cover with plastic wrap. Let it sit on the counter for at least 45 minutes, but if you’re going to leave it much longer than that, put it in the fridge.

After it’s sat for awhile, heat up a big frying-type pan. Have the stove on medium high to high. When the pan is good and hot, add about 1/3 of the meat, using a slotted spoon (you don't need to add oil because the meat has a bit of oil in the marinade). You don't want a lot of the liquid going in or your meat will steam instead of fry. Don't crowd the pan. Stir fry till it’s done - only about 2 or 3 minutes or so. Remove that batch and continue stir-frying in small batches till all the meat is cooked. Throw away any remaining marinade (don't try to use it as a sauce). You can click on the photo above to enlarge it. This is how the meat tastes good - with a bit of crust from the high heat cooking.

Serve over rice, topped with green onions if you like. I usually have some mushrooms that I’ve cooked on the side in butter and olive oil and garlic - slow over low heat.