Korean beef bulgogi can be made with any good quality cut of meat. Flank steak is full of beefy flavor, but somewhat tough, but this marinade with some juice from a can of pineapple quickly tenderizes the flank steak.
4tablespoonsjuice from a can of pineappleuse 100% juice
1 to 1-1/2teaspoonsfinely grated ginger
Slice the meat (about 1/3 to 1/4-inch thick) against the grain at a steep angle.
Combine all the marinade ingredients in a bowl, and mix well.
Add the meat and scallions and mix well until evenly coated. Marinate at least for 1 hour.
Heat a grill pan or a skillet over high heat and add the meat slices. Lower the heat as necessary. The marinade may burn if the heat is too high. Cook until the meat is cooked through and slightly caramelized, one to two minutes each side.