Scrumptious Korean Steak


  • 5 tablespoons mirin (Japanese sweet wine)
  • 2 cloves garlic, crushed
  • 3 shallots, thinly sliced
  • 2 tablespoons sesame oil
  • 2 ½ tablespoons sesame seeds
  • 5 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • ½ cup soy sauce
  • + 1 more ingredients
    • 2 pounds thinly sliced Scotch fillet (chuck eye steaks)

1. In a large bowl, stir together the soy sauce, SPLENDA® Granulated Sweetener, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours. 2. Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no...

View full recipe at SpringPad


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