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Flanken cut


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Is that the style that they use in Korea? I think you use the vinegar/soy to help start the tenderisation process and due to the thin cut a faster direct heat is preferred as the marinade will penetrate easier and "deeper" due to the small slices.

I remember doing a dish in a Chinese cooking class a couple years ago at a college and we had a marinade that essentially "cured" the beef so a quick fry was all that was needed for taste. 

I'd say try doing it hot and fast this time and if not to taste it's a good excuse to buy more 😁

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