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.
Prep Time1 hour hr 30 minutes mins
Cook Time10 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Main Course
Cuisine: American, Asian
Keyword: BBQ, bbq beef, easy dinner, Grilled Kabobs
Servings: 6
Calories: 196kcal
Large Bowl
Bamboo Skewers
Grill
- 1½ pounds sirloin steak cut against the grain into thin (about 1/4") 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 Tablespoons brown sugar
- 2 Tablespoons minced garlic
- 1 teaspoon sriracha chili sauce
- 1½ teaspoon sesame oil
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.
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