Beef Bulgogi

Ingredients

• 3 tablespoons less-sodium soy sauce
• 1/3 cup Frank's RedHot® Korean BBQ Squeeze Hot Sauce
• 2 tablespoons light brown sugar
• 2 tablespoons unseasoned rice vinegar
• 1 1/2 pounds flank steak, thinly sliced against the grain
• 2 tablespoons chopped green onions

directions

1. Mix soy sauce, Korean BBQ Squeeze Sauce, brown sugar and rice vinegar in large bowl until well blended. Add beef, tossing to coat well. Cover and refrigerate 1 hour.
2. Heat large skillet on high heat. Add beef and marinade to skillet. Stir-fry until browned and sauce has thickened, about 5 to 6 minutes.
3. Remove from skillet. Serve with rice, or use to fill lettuce cups, if desired. Drizzle with additional Korean BBQ Squeeze Sauce and sprinkle with chopped green onions.