Awesome Korean Steak Recipes

KOREAN STEAK

Korean Steak image

This is a very good recipe, served with kim chee and rice! Times do not include marinating time. I mix it together before work, it seems to be plenty of time. I usually serve it with rice or use it to make an 'Oriental' salad.

Provided by katie in the UP

Categories Steak

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs beef, thinly sliced (any cut you prefer, I use London Broil)
1/2 cup soy sauce
5 tablespoons brown sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 garlic cloves, crushed
5 tablespoons mirin
2 teaspoons crushed red pepper flakes (reduce according to how spicy you like it!)

Steps:

In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, mirin and crushed red chili peppers. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
Remove meat and toss marinade.
Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink.
UPDATE: this also worked well on a grill!

Nutrition Facts : Calories 866.5, Fat 85.3, SaturatedFat 34.1, Cholesterol 112.4, Sodium 1096.4, Carbohydrate 12.3, Fiber 0.6, Sugar 8.9, Protein 12

GRILLED KOREAN STEAK

Grilled Korean Steak image

Soy sauce, ginger and rice vinegar put an awesome Asian twist on grilled sirloin steak.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h40m

Yield 6

Number Of Ingredients 7

Ingredients

1/2 cup reduced-sodium soy sauce
1/2 cup rice vinegar
1 tablespoon finely chopped gingerroot
1 tablespoon Dijon mustard
6 medium green onions, sliced (6 tablespoons)
4 cloves garlic, crushed
1 boneless beef sirloin steak, 1 1/2 inches thick (2 1/4 lb)

Steps:

In large resealable food-storage plastic bag, mix all ingredients except beef.
Score beef crosswise by making cuts 1/2 inch apart and 1/4 inch deep (beef will absorb more of the marinade and cook more evenly). Place beef in bag; seal bag and turn to coat. Refrigerate 2 hours to marinate, turning bag once after 1 hour.
Heat gas or charcoal grill. Remove beef from marinade; reserve marinade in 1-quart saucepan. Pat beef dry with paper towel. Place beef on grill over medium heat. Cover grill; cook 10 minutes. Turn beef; cover grill and cook 10 to 15 minutes longer for medium-rare (145°F). Cook 2 minutes longer for medium (160°F).
Meanwhile, heat reserved marinade to boiling over medium-high heat; boil 3 minutes, stirring frequently. Remove and discard garlic.
To serve, cut beef into slices; spoon sauce over beef.

Nutrition Facts : Calories 310, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 2 g, TransFat 1 g

AWESOME KOREAN STEAK

Awesome Korean Steak image

Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with fried vegetables.

Provided by CHAMEIL

Categories World Cuisine Recipes Asian Korean

Time 12h30m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds thinly sliced Scotch fillet (chuck eye steaks)
½ cup soy sauce
5 tablespoons white sugar
2 ½ tablespoons sesame seeds
2 tablespoons sesame oil
3 each shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)

Steps:

In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 21.4 g, Cholesterol 68.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1249.1 mg, Sugar 15.5 g

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