1 kg beef tenderloin, sliced as thin as
scallions, chopped coarsely
light soy sauce
dark soy sauce
fresh ginger, peeled and grated
5 cloves garlic,
cooking rice wine
5 tablespoons sesame oil
Use a large bowl and combine all the
ingredients thoroughly except the sliced beef. Add the sliced beef and
set aside to marnade for at least 1 hour. Heat a large frying pan with
the cooking oil and put the sliced beef in to be seared on both sides.
It should take about a minute for each side. Cook only a few pieces at a
time. Serve with rice and kimchi.