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Korean Marinated Steak Stir Fry

Servings 4

Ingredients

  • 1 pound steak Flank, hanger, sirlion, or get extra fancy with Kobe beef!
  • White rice or use brown rice if you're feeling healthy

For marinade:

  • 1 tablespoon soy sauce
  • 1 tablespoons sesame seeds toasted
  • 2 tablespoons Gochujang Korean hot pepper paste
  • You can find this in any Asian market or an Amazon
  • 1 tablespoon sugar
  • 2 tablespoons room temperature water
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon vegetable oil

Toppings

  • carrot julienned
  • scallion sliced

Instructions

  1. Slice steak into thin strips about 1-2 inches long (Tip: make sure you cut against the grain this will make the meat much more tender!). In a mixing bowl, combine all ingredients for marinade. Add steak into the bowl and fully coat it with the marinade. Let it marinade for 30 minutes or up to 8 hours in the fridge.

  2. In the meantime, cook your white (or brown) rice per the box or bag's instructions.

  3. Heat a saute pan for about 30 seconds before adding vegetable oil. Once the oil is hot, add your steak. Tip: Don't try to fit all your steak into the pan if it doesn't fit--it's much better to work in batches than to overcrowd your pan. Also resist the tempting urge to constantly stir the steak. You want to leave it untouched for about 1 minute on each side to obtain a nice sear. Cook for another 1-2 minutes stirring occasionally.

  4. Place on top of rice and add toppings.

Recipe Notes

I topped mine with scallions and julienned carrots. You can also add bean sprouts, onions, or red chiles!