Korean Flank Steak W/ Roasted Sweet Potatoes

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   ["The marination is pretty much where most of the ""cooking"" or work is done in this dish. Combine all ingredients (except for steak, cornstarch, and vegetable oil) in a somewhat deep glass dish (like a casserole dish would be perfect). Make sure sugar dissolves and ingredients are well combined. Add in steak strips and coat well. Cover and refrigerate for at least 4 hours.", "Ideally, you would want to grill these, but since it was bloody cold outside, I opted to cook these over the stove top. Once again, ideally, if you were doing this inside, a grill pan would be best, but I don't have a grill pan, so I just used my skillet.", "Heat skillet (or whatever else you want to use) under medium high heat and add vegetable oil. In batches of about 4 or 5, brown both sides of the steak, about 30 seconds to a minute for a nice medium-rare to medium.", "Continue with remaining flank pieces and tent the cooked steak with foil to keep hot.", "If you want to make a quick ""gravy"

* Per serving · 4 servings · Values may vary.