Description
Sizzling Korean Beef brings bold flavors right to your dinner table with minimal effort and maximum taste. Tender marinated beef paired with fluffy rice creates a quick weeknight meal that your family will devour in minutes.
Ingredients
Scale
Proteins:
- 1.5 lbs thinly sliced ribeye steak
Sauces and Seasonings:
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Garnishes and Accompaniments:
- 1 medium onion
- 2 green onions
- 1 tablespoon sesame seeds
- Cooked rice
- Optional: stir-fried vegetables
Instructions
- Blend ½ cup soy sauce, ¼ cup brown sugar, 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar, 1 tablespoon minced garlic, 1 tablespoon grated ginger, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes in a medium bowl until sugar dissolves completely.
- Slice 1.5 lbs ribeye steak into ⅛-inch thin strips against the grain. Freezing the meat for 30 minutes makes cutting easier.
- Transfer sliced beef into a large resealable bag. Pour marinade over meat, ensuring every piece gets coated. Add 1 medium thinly sliced onion.
- Seal bag and refrigerate for 30 minutes to 4 hours. Do not exceed 4 hours of marinating time.
- Remove beef from refrigerator and let sit at room temperature for 15-20 minutes before cooking.
- Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil to prevent sticking.
- Arrange marinated beef in a single layer across the skillet. Work in batches if needed to avoid overcrowding.
- Sear beef for 2-3 minutes per side until browned. The marinade will naturally thicken into a sauce. Add 1-2 tablespoons water if sauce becomes too dense.
- Plate beef over steamed rice. Sprinkle 1 tablespoon sesame seeds and 2 sliced green onions on top. Serve with optional stir-fried vegetables.
Notes
- Slice beef against the grain and partially freeze it for easier, thinner cutting that ensures tender meat.
- Use a hot skillet and avoid overcrowding to get a perfect sear and prevent steaming instead of browning.
- Marinate for no more than 4 hours to prevent the meat from becoming too salty or tough from extended acid exposure.
- For gluten-free diets, swap regular soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 45-50 minutes
- Cook Time: 5-6 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 12 g
- Sodium: 1420 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.4 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 90 mg