London Broil Bulgogi

• 1 -2 lb london broil beef
• 1 onion, sliced
• 3 tablespoons soy sauce
• 3 tablespoons fish sauce
• 3 tablespoons brown sugar
• 3 tablespoons maple syrup (or butter pancake syrup)
• 3 tablespoons red wine
• 1 tablespoon garlic, minced
• 1/2 tablespoon garlic powder
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon sambal oelek (chili sauce)
• 1/4 teaspoon minced ginger
• 1 pinch ginger powder

1. It is very important to freeze the meat first, this aids you in cutting the meat into thin slices. After freezing, slightly defrost - make sure the meat is still frozen, but workable.
2. Cut the meat into thin slices, as thin as possible (against the grain is best).
3. To prepare marinate mix all ingredients (except london broil and sliced onion) in a medium glass bowl.
4. Place sliced london broil in marinate and press meat into bowl. Top with sliced onion.
5. Marinate in refrigerator for 16-24 hours. Meat will turn dark brown.
6. It is a must to marinate for 16-24 hours if using london broil! If you do not want to wait use a better cut of beef.
7. Heat 2 tdsp of oil in a cast iron skillet or wok. Grab most (all if you can) of the onions out of bowl; squeeze marinate out. Add onions to skillet and cook for 3 to 5 minutes.
8. Drain marinate (into sink) out of beef and add to onions; cook on high for an additional 3 to 4 minutes flipping often.

beef, onion, soy sauce, fish sauce, brown sugar, maple syrup, red wine, garlic, garlic, sesame oil, black pepper, sambal oelek, ginger, ginger powder

Taken from www.food.com/recipe/london-broil-bulgogi-437919 (may not work)