Ingredients:

1 pound of flank steak (Precut slices)
1/2 cup homemade Korean BBQ Sauce (click on link for recipe), plus more for brushing and serving.
1-3 tablespoons vegetable oil.
Large egg(s) and hash browns.

Directions:

1. Using a large Ziplock bag. Add 1/2 cup of the Korean BBQ sauce and 1-2 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 Ziplock bag from refrigerator to the kitchen counter and let rest for 15 minutes.

3. In a large frying pan, cook the egg(s) and hash browns to your liking. Transfer eggs and hash browns to an ovenproof 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. Using tongs, remove 2-3 flank steaks from Ziplock bag to the frying pan. 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 (cooking time will vary depending on how thick the flank steaks are). Transfer steaks to the egg and hash brown ovenproof plate to keep warm. Repeat for the rest of the steaks.

5. Add steak pieces to a wooden shish kabob skewer (optional). Brush the steaks 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: Add the flank steak to a vegetable stir fry or rice bowl. Add to stir fried noodles. Lettuce wrap. Asian salad using lettuce or romaine with extra BBQ sauce as a dressing for the salad.