Korean seared beef



10 min


4 servings

* PLUS Cooking time: 5 minutes, Marinating Time: 15 minutes


  • 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


  • 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.

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.