Korean Beef Weeknight Meal (Printable)
Savory-sweet Korean-style beef with garlic, ginger and sesame, ready in 25 minutes and perfect over steamed rice.
# What You Need:
→ Beef
01 - 1 lb beef sirloin or flank steak, thinly sliced against the grain
→ Marinade & Sauce
02 - 1/4 cup soy sauce
03 - 2 tbsp brown sugar
04 - 1 tbsp toasted sesame oil
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 1 tbsp rice vinegar
08 - 1 tsp gochugaru (Korean chili flakes), or 1/2 tsp crushed red pepper flakes
09 - 1/2 tsp freshly ground black pepper
→ Vegetables & Garnishes
10 - 4 green onions, thinly sliced
11 - 2 tsp toasted sesame seeds
→ Serving
12 - Steamed white rice, for serving
# How To Make:
01 - In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochugaru, and black pepper until the sugar dissolves and the mixture is well blended.
02 - Add the thinly sliced beef to the marinade and toss thoroughly to ensure every piece is evenly coated. Allow the beef to marinate for at least 10 minutes at room temperature, or up to 1 hour in the refrigerator for deeper flavor penetration.
03 - Heat a large skillet or wok over high heat until it begins to smoke. Add the marinated beef in a single layer and cook for 3 to 4 minutes, stirring occasionally, until the beef is deeply browned and cooked through.
04 - Remove the skillet from heat and fold in half of the sliced green onions and 1 teaspoon of the toasted sesame seeds, reserving the remainder for garnish.
05 - Mound steamed white rice onto plates or bowls, spoon the hot beef and sauce over the rice, and finish with the remaining green onions and sesame seeds. Serve immediately.
# Expert Hints:
01 -
- The savory sweet sauce caramelizes in the pan and creates edges so good you will snack on pieces before the rice is even plated.
- Everything cooks in one skillet, which means cleanup is almost nonexistent on nights when that matters most.
- It reheats beautifully for lunch the next day, assuming there are leftovers.
02 -
- Do not crowd the pan because the beef will steam instead of sear, and that caramelized crust is where half the flavor lives.
- Letting the sugar dissolve completely in the sauce before cooking prevents grainy spots and helps the glaze come together smoothly.
03 -
- Freeze the beef for twenty minutes before slicing and you will get paper thin pieces with almost no effort and a much cleaner cut.
- Use tamari instead of soy sauce if you need it gluten free, and the flavor difference is barely noticeable once everything comes together.