Korean BBQ Beef Recipe
This savory Korean BBQ beef is a quick, flavor-packed meal made with tender flank steak and a delicious soy-ginger glaze.
Serving6 servings
Ingredients
- 1 ½ pounds sirloin steak, cut against the grain into thin (about ¼") slices
- ½ cup rice vinegar, or pear juice (1) 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap
- ½ cup low sodium soy sauce, (regular soy sauce makes it taste vaguely like beef jerky)
- 2 Tablespoon brown sugar
- 2 Tablespoon minced garlic
- 1 teaspoon sriracha chili sauce
- 1 ½ teaspoon sesame oil
Instructions
- Combine rice vinegar 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.
Notes
Other ways to cook Korean BBQ Beef
- Broil: Broil the steak on low for about 2-3 minutes on each side. I usually do this on a cookie sheet.
- Bake: Bake at 325℉ degrees for about 10-15 minutes on each side, or until you reach desired doneness.
- Saute: I like to make mine in a pan, because I can see a little better, how well they are done. I don’t usually keep them on the skewers, instead, I take them off, and move the little pieces around the pan for about 7 minutes, flipping back and forth.
Nutrition
Calories: 196 kcal · Carbohydrates: 7 g · Protein: 26 g · Fat: 6 g · Saturated Fat: 2 g · Cholesterol: 69 mg · Sodium: 793 mg · Potassium: 443 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 1 IU · Vitamin C: 1 mg · Calcium: 45 mg · Iron: 2 mg