These steaks sizzle up with lots of sauce, so have some rice on hand. They’re also super thin, so they don’t need long to marinate – and they cook up quickly.
Korean seared beef
4
PREP TIME
10 min
Makes
4 servings
* PLUS Cooking time: 5 minutes, Marinating Time: 15 minutes
Ingredients
- 2 inside round marinating steak , or 4 fast-fry eye-of-round steaks, about 500-g total
- 1/3 cup soy sauce
- 2 tbsp granulated sugar
- 5 garlic cloves , minced
- 2 tsp dark sesame oil
- 1/4 tsp pepper
- 2 green onions
- vegetable oil
Instructions
- If steaks are large, cut in half. In a pie plate, stir soy with sugar, garlic, sesame oil, pepper and onions. Add steaks and turn to evenly coat. Marinate at room temperature, 15 minutes, turning occasionally.
- Lightly coat a large frying pan with oil and set over high heat. When hot, remove steaks from marinade and place in pan. Cook until browned, 2 minutes per side. Reduce heat to medium if steaks start to burn. Pour marinade (including onions) over steaks. Cook until sauce is slightly thickened, turning steaks occasionally, 1 to 2 minutes. Place on plates and pour sauce overtop. Great with rice and stir-fried bok choy or spinach.
Nutrition (per serving)
- Calories
- 208,
- Protein
- 27.8 g,
- Carbohydrates
- 10.1 g,
- Fat
- 5.8 g,
- Fibre
- 0.4 g,
- Sodium
- 1438 mg.
FILED UNDER: Beef Dinner world cuisine
