Korean BBQ Beef Recipe
This Korean BBQ Beef is so simple to throw together and the flavor is out of this world, delicious. It only has a few simple ingredients and we get the most tender meat, every time.
- 1½ pounds sirloin steak cut against the grain into thin (about 1/4") slices
- ½ cup rice wine 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 Tablespoons brown sugar
- 2 Tablespoons minced garlic
- 1 teaspoon sriracha chili sauce
- 1½ teaspoon 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.
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.
Calories: 196kcal | Carbohydrates: 7g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 793mg | Potassium: 443mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg