Quick and easy to prepare, Korean BBQ Beef is perfect for busy day dinner. And, no grill, wok or other special equipment needed!
- 1 1/2 to 2 tablespoons grated or finely chopped fresh ginger
- 1 cup chopped yellow onion
- 1/3 cup chopped fresh cilantro
- 1 teaspoon chopped garlic
- 2 tablespoons brown sugar
- 1/2 cup sherry
- 1/4 cup soy sauce
- 3 tablespoons sesame oil
- Dash oyster sauce (optional)
- Dash Tabasco sauce
- 1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise
- 1 to 1 tablespoons vegetable oil
- 3 to 4 teaspoons chopped green onion, for garnish
- 3 to 4 teaspoons toasted sesame seeds, for garnish
- Cooked brown rice, for serving
- In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
- Add the steak slices and stir to coat the meat. Cover and marinate in the refrigerator for 2 up to 24 hours, stirring occasionally.
- Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. (See Note below.)
- Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
- Put all the steak back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit.
- To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.
Gluten free: Use gluten free soy sauce.
Note on reusing marinade: It’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.