Korean Beef

8 ounce rib eye steak
5 tablespoons sugar
3 cloves garlic, chopped
3 scallions, chopped
1 tablespoon ginger puree
2 tablespoons soy sauce
1/4 cup hot fermented chili paste
2 tablespoons sesame oil
1 tablespoon vegetable oil

1. Combine sugar, garlic, scallions, ginger, soy sauce, chili paste and sesame oil.
2. Tenderize steak with a mallet and marinade overnight.
3. Remove steak from the marinade. Heat vegetable oil in a large skillet over medium heat and add the steak. Sear the steak well, then flip and sear the other side. Continue cooking to desired doneness.
4. Allow meat to rest, then slice into thin pieces. Serve with lettuce leaves, cooked white rice and additional chili paste as desired.

Makes 2 servings