Korean Barbecued Beef

• 2 pounds Beef Round Steak
• 13 cups Reduced Sodium Soy Sauce
• 1/2 cups Packed Brown Sugar
• 2 Tablespoons Sesame Oil
• 1/4 cups Lemon-lime Soda
• 3 cloves Peeled And Minced Garlic
• 1/2 cups Thinly Sliced, White Onion
• 1 teaspoon Ground Black Pepper
• 1/4 teaspoons Ground Ginger
• 1 teaspoon Sesame Seeds
• 1 pinch Dried Red Pepper Flakes

1. 1.
2. Thinly slice (1/4 inch or less) round steak against the grain; set aside.
3. 2.
4. Place soy sauce, brown sugar, sesame oil, lemon-lime soda, garlic, onion, pepper, ginger, sesame seeds and red pepper flakes in a shallow baking dish.
5. Stir with a fork to combine.
6. 3.
7. Place steak slices into the marinade and stir to evenly coat.
8. Cover dish with plastic wrap and refrigerate over night.
9. 4.
10. The next day, skewer the beef lengthwise, keeping as straight as possible.
11. 5.
12. Grill steak over medium high heat, until done to your liking.
13. I grill mine for about 1 1/2 to 2 minutes per side for medium-well done.
14. 6.
15. Serve with rice or noodles and a lot of fresh, steamed vegetables.

soy sauce, brown sugar, sesame oil, lemonlime soda, garlic, onion, ground black pepper, ground ginger, sesame seeds, red pepper

Taken from tastykitchen.com/recipes/main-courses/korean-barbecued-beef/ (may not work)