1 pound Copper Penny Farm chipped steak
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
Preheat a skillet over high heat and lightly oil pan.
Quickly saute beef until cooked through, 1 to 2 minutes per side.
The original recipe calls for thinly sliced flank steak, and for the meat to be cooked outside on a grill. We love it with our chipped steak as no slicing is required. The pieces seem too small to trust to our outside grill, so we always just pan-fry it. No doubt the smoky flavor of a grill would be delicious too!
Adapted from TNCOUCH's recipe on allrecipes.com.