Not bad! While I didn't find this to be outstanding, it was VERY good nonetheless. I'll admit, I was a bit intimidated at first. Every time I've ever made beef stir-fry or anything calling for thinly sliced beef (i.e. cheesesteaks, etc.), my meat has ended up tough (grrr!). I found a video on YouTube that REALLY helped me. I removed the tough sliverskin from my meat. You want to keep some of the fat, but not all of it, especially the silverskin (this will not tenderize despite how long you cook it). I cut my flank steak into three large sections (AGAINST the grain) and then cut SUPER thin slices by holding my chef's knife at a 10 degree angle. This sounds more difficult than it actually was. :) If your flank steak is small, you won't need to cut it into sections like I did (my piece of meat was long and since I wanted medium-sized strips, I cut it into several smaller, manageable pieces and proceeded from there). My only change was to stir-fry my bulgogi in a wok because it was too darn cold to grill outside. As TNCOUCH suggested, I served my bulgogi wrapped in red lettuce leaves stuffed with (jasmine) rice and a little chile paste. Although a unique idea, our wraps did not hold up at all. :( We ended up eating our bulgogi on top of rice instead and really enjoyed it this way. Thai cucumber salad (camp0433) perfectly complemented our meal. Thanks for sharing your recipe, TNCOUCH! :-)
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Not bad! While I didn't find this to be outstanding, it was VERY good nonetheless. I'll admit,...