Beef Bulgogi

1. Cut into thin slices 500g Flank Steak and pound lightly with the dull edge of the knife to soften.
2. Mix in a bowl the following ingredients for the marinade: 1 tsp black pepper, white part of 2 leek stalks (chopped), 4 tsp white sugar, 4 tsp brown sugar, ½ cup soy sauce, 1 small shallot (chopped), 3 scallions (chopped), and 1 tbsp sesame oil.
3. Place the beef slices inside a re-sealable bag and add the marinade but retain about 2 tbsp for the vegetables.
4. Marinade for at least 2 hours but better if overnight.
5. While marinating prepare the following to complement the dish.
6. In a pan sauté the following in 1 tsp oil: 1 medium carrot (sliced into thin strips), 1 cup bean sprouts, 5 fresh button mushrooms (sliced) and 1 medium shallot (sliced). Season with salt and pepper and add the 2 tbsp beef marinade.
7. Don’t overcook the vegetables.
8. In a grill cook your marinated beef to your desired doneness. I cooked this at least 30 seconds per side.

Before serving, slice the beef into strips after resting and place on top of rice. Sprinkle with toasted sesame seeds and top with the vegetables.