Description
A delightful beef dish marinated to perfection, ideal for family dinners or barbecues.
Ingredients
- 750 g flank or skirt steak, very thinly sliced against the grain
- 80 ml low-sodium light soy sauce
- ½ tbsp gochujang (Korean red chili paste)
- 1 tbsp mirin
- 2 tsp minced ginger
- ½ tsp garlic powder or 1 tsp garlic paste
- 1 tbsp sesame oil
- 1 tbsp neutral oil (e.g., avocado or rapeseed)
- 4 tbsp light brown sugar
- Sesame seeds, for garnish
- Boiled rice, for serving
- Chopped cucumber and tomato, for serving
Instructions
- Prepare the marinade: In a large mixing bowl, whisk together the soy sauce, gochujang, mirin, ginger, garlic powder or paste, sesame oil, neutral oil, and brown sugar.
- Marinate the steak: Add the thinly sliced beef to the marinade. Mix thoroughly to coat all the pieces. Cover and refrigerate for 120 minutes.
- Preheat the pan: Warm a serving bowl in the oven to keep the first batch of cooked beef warm. Heat a wok over very high heat until smoking hot.
- Cook the steak: Work in two batches. Add half of the beef to the hot wok and spread it out in a single layer. Let it sear undisturbed for about 3 minutes to caramelize, then stir and cook for another 2-3 minutes until browned and slightly crispy. Transfer to the warm bowl and repeat with the remaining beef.
- Garnish and serve: Sprinkle with sesame seeds and serve immediately with boiled rice. Add chopped cucumber and tomato on the side for freshness.
Notes
Slice the beef against the grain for tenderness. Allow it to marinate for at least 2 hours for best flavor. Cook in batches for proper searing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean