recipe: Korean Sizzling Beef (Bulgogi)

1/4 cup soy sauce
2 Tbs. sugar
2 Tbs. dry white wine
2 large garlic cloves, very finely chopped
1 Tbs. toasted sesame oil
2 tsp. crushed red pepper
One 2 1/2 pound beef flank steak, cut across the grain into 1/4-inch-thick slices
16 scallions
vegetable oil, for rubbing
kosher salt
steamed rice, for serving

1. In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hrs. or overnight.
2 Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once until the scallions are just softened, about 2 minutes. Season with salt.
3. Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Serve with the grilled scallions and steamed rice.