The flavors in this gorgeous recipe will delight your palette in a number of ways. Inspired by the classic Korean dish, Bulgogi, the beef can be used in a number of ways. I've served it in both a noodle bowl and over a salad with a traditional dressing (psssst....I'll include the dressing recipe at the end of the post....surprise).

1/2 C Soy Sauce

1/4 C Rice Vinegar

2 Tbsp Brown Sugar

2 Tbsp Sesame Oil

2 Tsp Red Pepper Flakes

1 Inch Ginger, finely chopped

3 Scallions, finely chopped

Lean Flank Steak, thinly sliced

In a bowl, whisk all of the ingredients (1 tsp of the oil), except the steak, until fully incorporated. Remove 1/4 cup of the marinade and set aside. Slice the flake steak thinly and against the grain. Marinate in a sealed ziplock bag for at least four hours, ideally overnight.

When ready to grill, remove the flank steak strips from the marinade and dry with paper towels. In a searing hot pan, heat the remaining tablespoon of sesame oil. Sear the meat for 1-2 minutes on each side for medium; 2-3 minutes for well done. The stripes should caramelize to a rich brown quickly. Toss the cooked strips with the previously reserved marinade. Serve immediately and enjoy!

Enjoy as a salad.

Or in a rice or noodle bowl.

Nuoc Cham Dressing

1/2 C Warm Water

1/2 C Fish Sauce

1/2 C Rice Wine Vinegar

2 Garlic Clove, minced

1-2 Limes, juiced (to taste)

1 Tsp Chili Paste (Sambal Oelek)

Combine all ingredients and whisk together until incorporated. The dressing will keep up to a week refrigerated.