Marinated Beef Strips (Korea)

The good thing about this dish is that the meat you use is not the most expensive in the store.  In fact, you can use many different kinds since the marinade will do all the work.  I cook this dish on the kitchen counter on a portable gas stove along with a Korean cast iron "reverse wok."  This grill pan is dome shaped and lets the juices run down for an easy pour-off from a spout so you can do a reduction for a nice sauce for pouring over the rice.  It is 10 1/2" in diameter and can be used over any gas burner, or even over hot coals.  With the portable gas stove you can take it on picnics or even tailgating, which was my original intention.  The ridges give the meat the nice grill marks and it's fun to use for many different occasions.  This dish can be cooked on many different frying pans, but I would recommend cast iron if you have it.

Marinade:

3/4 cup rice vinegar
1/2 cup soy sauce
4T crushed garlic
1T minced ginger
1/2 cup minced white onion
1T white miso
3T olive oil for frying

Preparation:

Mix the marinade thoroughly and place the meat strips in a plastic container with a lid.  Refrigerate for at least two hours or even overnight.  When the pan is very hot, add the oil to the grill surface. Cook until the meat is medium-rare and sprinkle with sesame seeds.  Use any leftover meat for salads or noodle dishes.