Reviewed: Nov. 5, 2009

This was BEYOND delicious.

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tearosemoon

Cooking Level: Expert

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Reviewed: Oct. 19, 2009

The marinade is great, but calls for way too much soy sauce. I used about 1.5 cups and I had a ton of marinade left. Instead of flank steak, I used very thin slivers of (I believe) filet mignon, put them on skewers, and grilled them. Quite good.

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im1dermike

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Reviewed: Oct. 6, 2009

I cut the recipe in half and had lots of marinade! I used low sodium soy sauce and it was still just a little salty, but delicious all the same. Will definitely use this recipe again!

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jbspeech

Home Town: Farmington Hills, Michigan, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Sep. 9, 2009

First, this recipe makes WAAAAAAAAY more marinade than is needed for two pounds of meat! I cut it down to 1/4 and it was plenty to marinate just under two pounds of petite sirloin. Because I used sirloin, I omitted the meat tenderizer. I left the meat for my husband and daughter to grill while I was out of town and they both enjoyed it quite a lot. My daughter was especially impressed, saying it reminded her of a meal she had at a Korean BBQ in Thailand a few years ago.

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 9, 2009

Excellent! It marinated for 2 whole days in the marinade. As I didn't have low-sodium soy sauce nor meat tenderizer, I substituted 1/2 soy sauce, 1/2 water & 2-4 Tblsp. pineapple juice, respectively. Will make this again. I served it with steamed (pearl) rice, Kor. green onion salad, & several lettuce leaves per person. We ate the thinly sliced meat Korean-style, wrapping all the foods in the leaves, & optionally dipping into a soy sauce & rice vinegar dip.

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Rhianna

Cooking Level: Expert

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Reviewed: Sep. 7, 2009

I had to make a few changes. First, I was unable to buy flank steak (all the stores had it on sale 2 weeks ago, but there was none to be had this week)so I used boneless sirloin. Then I eliminated the meat tenderizer, as unnecessary. And finally, when I went to use my sesame oil, I discovered I didn't have anywhere near enough, so I used what I had and added enough canola oil, in which I had cooked mashed toasted sesame seeds. It smelled wonderful as it cooked and the flavors were tasty. It got mixed reviews from my guests about half thought it was alright and the other half liked it quite a bit. I served Garlic Broccoli from this site over whole grain linguine and a salad.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Sep. 7, 2009

This came out great! A bit on the salty side(I love salt) but I didn't have any low sodium soy sauce. My family enjoyed it. I will definitely use this marinade again with a less costly piece of meat as I have 13 people in my home and flank steak can be pretty pricey. Thanks for a great recipe!

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Carrie C.

Cooking Level: Intermediate

Home Town: Mc Keesport, Pennsylvania, USA

Living In: Leroy Township, Ohio, USA

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Reviewed: Sep. 3, 2009

Very yummy even though my blender broke during the process (really old blender). I just left the marinade with chunky bits and marinaded over night. Tender and tasty but salty as I expected. Tasted a lot like Maui Ribs Marinade, which hubby likes a lot. Big hit at the table.

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laughingmagpie

Cooking Level: Expert

Home Town: Nanaimo, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

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Reviewed: May 10, 2009

I live in South Korea right now and this is a great recipe! It works well with pork ribs/steak, too! Wrap the cut up pieces in bib lettuce and enjoy with rice!

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scarlettohara66

Cooking Level: Expert

Living In: Glen Ellyn, Illinois, USA

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Reviewed: Jan. 4, 2008

Our family and friends love it. They look forward to every time it is on the menu. Instead of using meat tenderizer we marinate two nights. One night in sprite to tenderize and the second night in the rest of the ingredients.

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