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Korean Barbecued Flank Steak on Hot and Sour Slaw Salad Recipe

Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

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Average Rating:

Total Reviews: 93

Showing 51-60 of 93

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  • on October 15, 2006

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    I didn't see this episode, but found the recipe after buying a bunch of flank steak. The meat was wonderful (I cooked it on the BBQ. My husband would have preferred rice instead of slaw. For all those doubters, I don't think Rachel is necessarily trying to duplicate kim chee, as much as try to have a "Korean-inspired" meal. I'd make it again. Even my 2 year old son liked the steak!

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  • on October 02, 2006

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    Turned out real great. Will eat it all teh Time

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  • on September 25, 2006

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    The marinade for the beef is out of this world!!!

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  • on July 27, 2006

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    Quick, easy, healthy, and delicious! This meal went together so fast, and I'm fairly new to the cooking world. My fiance did the grilling and I did the slaw. Both elements of the dish really came together well. This is a great meal to try.

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  • on July 06, 2006

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    This was a lot easier than the recipes I've found for Korean Barbecue (Bulgogi that was given to me by a Korean friend. And it tasted great. Without Rachels idea I could have spent two days in the kitchen making Bulgogi.

    I used a Korean Barbecue seasoning packet instead of the McCormack seasoning and let it sit overnight. If you have an Asian market nearby you can purchase the seasoning packets there.

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  • on June 27, 2006

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    I have made this meal several times and it consistently tastes great! I was skeptical at first that the dry rub would impart any flvor to the beef in only 10 minutes...but it does! Be sure to abide by Rachael's suggestions for how long to grill the steak - I prefer medium rare and it comes out perfect each time when I follow the recipe. The fresh-veggie slaw in this recipe is lovely with the steak. Additionally, the next day, any leftovers are terrific chilled from the refrigerator. I hope you will try this one!

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  • on June 10, 2006

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    Racheal makes cooking so easy, I am inspired to cook and enjoy the end products. I use to stay away from flank and skirt steaks, but not any more. Thank you Racheal! This is a favorite I will serve to guests.

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  • on June 06, 2006

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    My family and I liked this steak a lot. It was simple and different.

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  • on June 04, 2006

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    healthy,the salad is a good substute for rice, keeping it a low carb meal

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  • on May 29, 2006

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    Deliciously tasting receipe and easy to make! I happen to have all the ingredients on hand (except Flank Steak and substituted Top Sirloin Filets and grilled it outdoors for Memorial Day Dinner after watching your TV show. It was a big hit and something totally different from the normal barbeque expected. I plan to make soup with the leftover slaw salad and add Rice Noodle and Chicken broth as recommended! Thanks Rachel Ray and the Food Network Group for giving us this great receipe =:>

    The Babbini Family
    Kennesaw, Georgia

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