Description
A tender and flavorful dish of marinated beef, seared to perfection, served with rice and fresh vegetables.
Ingredients
Scale
- 750 g flank or skirt steak, very thinly sliced against the grain
- 80 ml low-sodium light soy sauce
- ½ tbsp gochujang (Korean red chili paste)
- 1 tbsp mirin
- 2 tsp minced ginger
- ½ tsp garlic powder or 1 tsp garlic paste
- 1 tbsp sesame oil
- 1 tbsp neutral oil (e.g., avocado or rapeseed)
- 4 tbsp light brown sugar
- Sesame seeds (for garnish)
- Boiled rice (to serve)
- Chopped cucumber and tomato (to serve)
Instructions
- In a large mixing bowl, whisk together the soy sauce, gochujang, mirin, ginger, garlic powder, sesame oil, neutral oil, and brown sugar until combined.
- Add the thinly sliced beef to the marinade, ensuring every piece is coated. Cover and refrigerate for at least 2 hours.
- Preheat a serving bowl in the oven to keep warm. Heat a wok over high heat until smoking hot.
- Add half of the marinated beef to the hot wok in a single layer and sear undisturbed for about 3 minutes. Stir and cook for another 2-3 minutes until browned. Transfer to the warm bowl and repeat with remaining beef.
- Sprinkle finished beef with sesame seeds and serve immediately with boiled rice and chopped cucumber and tomato.
Notes
Marinating overnight enhances flavor. For healthier cooking, consider using an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg