This Korean marinated beef was the second part of our asian dinner the other night. I found this recipe in our Gourmet Today cookbook, which is wonderful. This recipe was crazy good and super quick. The meat was nice and tender and perfectly cooked and the marinade caramelized nicely in the pan. You’re supposed to serve the beef in a lettuce cup with kimchi and rice, but we just served it over rice alongside the Japanese cucumber salad seen in the previous post. Here’s what you’ll need:
1/4 cup soy sauce In a medium sized mixing bowl, stir together the soy sauce, sugar, sesame oil, the whites of the scallions, the garlic, ginger, and 2 Tbl of the sesame seeds. Whisk this up until the sugar is dissolved. Now add the steak, toss it around to make sure it’s evenly coated, and let it marinate for 15 minutes. After that 15 minute wait, heat the oil in a pan over high heat. You definitely want the oil to be shimmering, if not smoking. Now add the steak in one layer and cook (ours took 2 batches), turning halfway through. If your heat is high enough, it’ll only take about 4-5 minutes for your meat to be cooked through and even get a nice sear/caramelization from the marinade. When the meat is just cooked through – don’t cook it too long or it will lose some of it’s tenderness – transfer to a plate, sprinkle with the rest of the sesame seeds and the scallion greens. Serve with rice and Japanese cucumber salad (see previous post). Enjoy!
Korean Marinated Beef
Ingredients
1 Tbl sugar
2 tsp Asian sesame oil
1 bunch of scallions, minced, with the white and green parts separated
1 Tbl minced garlic
1 Tbl minced peel fresh ginger
3 Tbl sesame seeds, toasted
1 lb flank steak (we did about 3/4 of a pound, just because the cut of meat is a little expensive and the recipe serves 4 people), cut across the grain into very thin slices (the recipe says no more than 1/8 inch thick, but I was like, hell no, so I just sliced it as thin as I could)
1 Tbl vegetable oil for cooking
Instructions