Ingredients:

1 lb. of flank steak (Pre cut slices)
1/2 cup Korean BBQ Sauce, plus more for brushing and serving.
1-3 tablespoons vegetable oil.
Large egg(s) and hash browns.

Directions:

1. Using a large zip lock bag, add 1/2 cup of the Korean BBQ sauce and 1 to 2 tablespoons of water. Add flank steaks to bag, toss around until all steaks are evenly coated. Press excess air out, seal the bag and refrigerate 6 hours or overnight.

2. Remove zip lock bag from refrigerator to the kitchen counter and let rest for at least 15 minutes.

3. In a large frying pan cook the egg(s) and hash browns to your liking, transfer to an oven save plate and keep warm in the oven on low heat.

4. Heat 1-3 tablespoons of vegetable oil in the large frying pan on medium low heat (medium low heat due to the brown sugar in the Korean BBQ sauce can start burning at higher temps). Using tongs, remove 2-3 flank steaks from zip lock bag to the frying pan, no need to pat dry the steaks, you still want them to be coated in the BBQ sauce so you can get a good caramelization when you cook them. Cook the steaks 3-5 minutes per side turning the steaks often, making sure to move the steaks around in the BBQ sauce.

5. Remove steaks to a plate and let rest 5 minutes, then cut into medium size pieces. Add steak pieces to a wooden shish kabob skewer (optional) and brush with more Korean BBQ sauce. Serve with the hash browns and eggs and a small condiment cup of extra Korean BBQ sauce.

Notes: Leftover ideas. More egg(s) and hash browns. Add the flank steak to a stir fry or a romaine salad, with extra Korean BBQ sauce.