Korean Barbecued Beef
A flavorful Korean-inspired beef dish with savory soy and sesame flavors, perfect for quick weeknight dinners and fans of bold, Asian-style cuisine.
Ingredients
Instructions
- Trim fat from beef; cut beef diagonally across grain into 1/8-inch slices.
- Partially freeze beef for about 1 1/2 hours to ease in cutting.
- Mix soy sauce, sesame or vegetable oil, chopped green onions, sugar, pepper, and chopped garlic; stir in beef until well coated.
- Cover and refrigerate for 30 minutes.
- Drain beef; stir-fry in a 10-inch skillet or wok over medium heat until light brown, about 2 to 3 minutes.
- Serve beef with hot cooked rice, if desired.
Tips & Substitutions
For easier slicing, partially freeze the beef for about 1.5 hours. If you don’t have sesame oil, vegetable oil is a great substitute. To enhance the flavor, consider adding a tablespoon of grated ginger to the marinade. For a spicier kick, include a dash of gochujang. This dish is versatile; you can also use chicken or tofu for a different protein option.
Serving Suggestions
This dish is best served with hot cooked rice, which soaks up the flavorful marinade beautifully. Consider pairing it with a side of kimchi or a fresh cucumber salad for a refreshing contrast. For a complete meal, serve alongside some sautéed vegetables or even try it with Delta Rice for a satisfying twist.
Storage & Reheating
Store any leftover Korean barbecued beef in an airtight container in the refrigerator for up to three days. To reheat, gently stir-fry in a skillet over medium heat until warmed through. You can also microwave it in short intervals, but be cautious not to overcook, as it can become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Korean Barbecued Beef contains roughly 188 calories, with 6g protein, 42g carbohydrates, and 2g fat. It is an excellent source of vitamin C (72% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 618mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts such as flank steak or ribeye. Just ensure they are sliced thinly against the grain for tenderness. Flank steak, in particular, works well for stir-frying due to its flavor and texture.
How spicy is this dish?
This recipe is not inherently spicy, as it focuses on savory and sweet flavors. However, you can add a touch of gochujang or red pepper flakes to the marinade if you prefer some heat. Adjust the amount to suit your taste.
What should I serve with Korean barbecued beef?
Korean barbecued beef pairs beautifully with a variety of sides. Consider serving it with steamed rice, pickled vegetables, or a simple salad. You could also enjoy it wrapped in lettuce leaves with a dollop of ssamjang for an authentic experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).