Korean Steak in a matter of minutes

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This Korean steak is one of Yahmir’s favorite “baon” (packed lunch) in school grilled or fried. It is so easy to prepare and cook. Leftover steak can also be turned into lettuce packets or can be cut into strips to add garnish in fried rice.

½ cup soysauce
2 tbsp sugar
2 tbsp vinegar
2 tbsp minced garlic
¼  teaspoon ground pepper
1 tbsp sesame oil
¾  kilo sliced at 1’ thick top round beef
3 tbsp toasted sesame seeds
To have the taste at its best, it is recommended to marinate it overnight.
Combine soy sauce, sugar, garlic, sesame oil, ground pepper, vinegar, then add the steak in a covered container and marinate it overnight in the refrigerator.
After the overnight marinating, take off the steak or drain it well but set aside the  marinade to be cooked later to serve as a sauce.
Grill steaks to the desired doneness.
Set aside the cooked meat.
In a saucepan, put the marinade with ½ cup water, boil it for 2 minutes until slightly thick.
Slice the grilled steak to desired sizes; serve it with toasted sesame seeds on top.
You may serve it with the cooked sauce or in our case; my children prefer dipping it into a hoisin sauce.

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