Bulgogi II

This recipe is for 6 servings.
 * Preparation: 6 hours and 25 minutes.

Ingredients

 * 4 lbs short rib of beef (can also use tri tip, and flank steak)
 * ⅔ cup green onions, thinly sliced
 * ½ cup soy sauce
 * ½ cup water
 * ¼ cup sesame oil
 * 2½ tablespoons brown sugar, packed
 * 2 tablespoons sesame seeds, lightly toasted and crushed
 * 2 garlic cloves, crushed
 * 1 tablespoon fresh ginger, grated
 * ½ teaspoon red pepper flakes
 * ⅛ teaspoon Szechwan pepper, ground

Directions

 * 1) Trim beef to ½" thick pieces.
 * 2) If you are using tri tip or flank steak, be sure to cut across the grain.
 * 3) Combine everything except for the beef in large a ziplock bag.
 * 4) Close the bag and massage the bag until everything is well mixed.
 * 5) Add the beef.
 * 6) Be sure the bag is closed tightly.
 * 7) Massage again until all of the meat is completely coated.
 * 8) Place in the refrigerator for 4 – 6 hours.
 * 9) Turn the bag occasionally during this process to ensure it marinates evenly.
 * 10) When you are ready to cook, remove the beef from the bag and pour the marinade into a small bowl.
 * 11) Meat can be grilled on a BBQ (this is the traditional method), broiled or even pan fried.
 * 12) Based on the thinness of your beef, it will take between 3 – 6 minutes to cook per side.
 * 13) Be sure to brush on additional marinade when you flip the meat.