Korean Marinated Flank Steak

"Excellent! It marinated for 2 whole days in the marinade. As I didn't have low-sodium soy sauce nor meat tenderizer, I substituted 1/2 soy sauce, 1/2 water & 2-4 Tblsp. pineapple juice, respectively. ..." See moreWill make this again. I served it with steamed (pearl) rice, Kor. green onion salad, & several lettuce leaves per person. We ate the thinly sliced meat Korean-style, wrapping all the foods in the leaves, & optionally dipping into a soy sauce & rice vinegar dip."

"Our family and friends love it. They look forward to every time it is on the menu. Instead of using meat tenderizer we marinate two nights. One night in sprite to tenderize and the second night in the..." See more rest of the ingredients. "

"Four stars as written, five stars with my tweaks! I made a 2 lb flank steak and knew that the marinade volume was way too much. I halved everything but the garlic and ginger, in fact I doubled the gar..." See morelic and ginger! Also put in a healthy squirt of Sriracha for sweet heat. I also omitted the meat tenderizer, I don't think its needed if you fork your steak well. Marinade and steak went into my FoodSaver canister for 2 hours, but there was so much marinade that I couldn't bear to toss it! It went into a saucepan with 1/2 cup of water to tone the harshness of the soy sauce and raw onion, then thickened with arrowroot. Served the sauce with the steak at the table and it was a huge hit. I served it with an Asian style quinoa pilaf which was much more flavorful and healthy than rice. Dinner was amazing! I'll make this again!"