Gonna be honest. I have no idea what to call this one. It’s like a funny-looking newborn that I just can’t bring myself to name yet. This is a cross between Beef Bulgogi and Mongolian Beef, so I decided to use the name you have a better chance of pronouncing correctly (do you like how I assume you lack culture?)
This recipe is salty, savory, sweet, and a little spicy. Fair warning: someone will probably say it’s “too spicy” and that they prefer “American food.” We all have that friend (they’re probably named Karen.) In all seriousness, it’s a cheap recipe that’s perfect for dinner, or a lunch to bring to work. I guess breakfast too, if you’re into that. I don’t know your life.
- 1 lb skirt or flank steak cut into thin strips
- 1/2 cup reduced sodium soy sauce
- 1 tbsp rice wine vinegar
- 1/4 cup brown…
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