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Easy Korean Beef Recipe

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4.1 from 62 reviews

This Easy Korean Beef Recipe features tender marinated rib eye steak slices cooked to perfection in a flavorful blend of coconut aminos, honey, garlic, ginger, and Korean red pepper paste. Quick to prepare yet packed with authentic Korean-inspired flavors, it's garnished with green onions and toasted sesame seeds for a deliciously satisfying meal served over steamed rice.

Ingredients

Main Ingredients

  • 1 1/2 pounds boneless rib eye steak, thinly sliced
  • 1/4 cup coconut aminos
  • 2 tablespoons honey
  • 2 tablespoons toasted sesame oil, divided
  • 3-4 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Korean red pepper paste (gochujang)
  • 2 tablespoons olive oil, divided
  • 4 green onions, thinly sliced
  • 2 teaspoons toasted sesame seeds (for garnish)
  • Cooked rice (to serve)

Instructions

  1. Marinate the Beef: Place the thinly sliced rib eye steak in a large Ziploc bag. In a small bowl, whisk together coconut aminos, honey, 2 tablespoons olive oil, minced garlic, grated ginger, and Korean red pepper paste. Pour this marinade over the meat in the bag and mix well to coat evenly. Seal the bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply infuse the beef.
  2. Cook the Beef: Heat 1 tablespoon of toasted sesame oil in a large pan over medium-high heat. Remove half of the marinated beef from the bag, letting excess marinade drip off, and arrange the slices in a single layer in the pan. Cook for about 2-3 minutes per side until nicely browned and cooked through. Transfer to a plate and repeat the process with the remaining oil and beef slices.
  3. Garnish and Serve: Once all the meat is cooked, garnish with the thinly sliced green onions and toasted sesame seeds. Serve the flavorful Korean beef hot over a bed of steamed cooked rice for a complete meal.

Notes

  • For a spicier kick, add extra Korean red pepper paste or a sprinkle of chili flakes.
  • Thinly slicing the steak helps it cook quickly and absorb more marinade flavor.
  • Marinating overnight yields the best depth of flavor but 2 hours is a sufficient minimum.
  • Use a cast iron or non-stick skillet for even cooking and easy cleanup.
  • Leftover beef can be refrigerated for up to 3 days and reheated gently.
  • Substitute rib eye with sirloin or flank steak for a leaner option.

Find it online: https://recipethrive.com/easy-korean-beef-recipe/