Korean Beef

Korean Beef
Korean beef arranged with green peppers. Karen Ilagan/Moment/Getty Images
  • Prep Time
    10 min
  • Cook Time
    6 min
  • Total Time
    16 min
  • Yield
    4 servings per pounds of meat

This Korean beef is an easy and tasty recipe. It's perhaps my favorite way to make beef. It can be marinated anywhere from an hour to overnight, and the strips of beef cook really quickly on the grill. Have the butcher cut it into ½ inch strips for you (if this is a flank steak or skirt steak,make sure to ask for it to be cut against the grain). Don't be shy; that's what they are there for. It actually works well on a whole steak as well, although we like the strips much better. Suggested Side Dish: Asian Broccoli Stir-Fry

Ingredients

  • Beef - flank steak, sirloin, skirt steak, or your favorite
  • For Each Pound of beef, make the following marinade:
  • ¼ cup soy sauce
  • ¼ cup chicken broth (or water, the difference is subtle)
  • 2 Tablespoons artificial sweetener (or brown sugar)
  • 2 Tablespoon sesame oil
  • 1 teaspoon black pepper
  • 1 teaspoon fresh garlic or ½ teaspoon garlic powder
  • 1 teaspoon fresh grated ginger
  • 2 green onions (scallions) chopped
  • 1 Tablespoon sesame seeds (optional)

Preparation

Cut the beef into half-inch strips if the butcher didn't do it for you. (In a large U.S. supermarket, this means finding the bell and ringing it. Someone will come out; it's their job to cut meat.) If the meat has a grain (obvious lines) like flank steak, cut perpendicular to those lines. How to Cut Meat Against the Grain

Mix the marinade ingredients up, and put the meat in. I like using a zip-top bad so that I can just flip it a couple of times during the marinading phase.

Marinate anywhere from an hour to overnight. If you use artificial sweetener, consider adding just a teaspoon of dark molasses for extra flavor.

Grill quickly on a hot grill to your liking - just 2-3 minutes per side is all that's necessary.

There is no carbohydrate to speak of in this recipe if you use the artificial sweetener. If you use sugar, very little of it will soak into the meat, but you can estimate roughly two or three grams per quarter pound serving.

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