Korean BBQ Beef

My husband and I both LOVE steak!  This meat is SO GOOD!  My husband told me he could eat this every night and die a happy man.  It was that good.  I marinated my meat for about 8 hours so it would be really tender and flavorful.  We can’t wait to have this again!

Korean BBQ Beef
(Recipe from Our Best Bites)
1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4″) slices
1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)
1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 Tbsp. brown sugar
2 Tbsp. minced garlic
1 tsp. Sriracha chili sauce
1 1/2 tsp. sesame oil
Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.

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22 Comments

  1. says

    I made this tonight after my husband requested that I try a new Asian-inspired dish. I had pinned it months ago. It was a HUGE hit! My husband spent a year in Korea with the Army and he said it tastes like true Korean food!

  2. Sarah says

    How do you think it would work to skewer it and put it in baggies with the marinade and freeze? Then pull out day of to grill…..I am searching through your recipes to do freezer meals and LOVING THEM ALL!!!

    • Cyd says

      You could try baking or broiling. Might even work it a crock pot on low. We don’t have exact directions because we have only grilled it. Best of luck to you. Let us know how it works out. :)

  3. Kay says

    I just made this for dinner tonight. I was nervous because I wasn’t sure if I used the right ingredient. I had rice vinegar, not rice wine so that was what I used. It was fantastic! Even hubby who normally say it’s ok, said it’s good!! Definitely a keeper! Thanks for the recipe!

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