Prep 10 mins
Cook 15 mins
A tasty Korean style steak. Prep time does not include marinade time.
- 1⁄2 cup reduced sodium soy sauce
- 2 tablespoons grated peeled fresh ginger
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1⁄4 teaspoon cayenne pepper
- 3 garlic cloves, finely chopped
- 1 boneless beef top sirloin steaks or 1 top round steak, 1 inch thick
- Stir together in a small bowl soy sauce, ginger, brown sugar, sesame oil, cayenne and garlic.
- Pour marinade into a large ziploc bag, then add steak and turn to coat. Refrigerate for 1 to 4 hours turning bag several times.
- Heat a ridged grill pan over medium-high heat until very hot. Remove the steak from the bag, pour the marinade into a 1-quart saucepan and reserve. Pat the steak dry with paper towel and cook for 6 to 8 minutes per side for a medium rare steak.
- Remove steak to a cutting board and let stand for 10 minutes.
- Add 2 tbsp of water to the marinade in the saucepan and heat to boiling over high heat, boil for 2 minutes.
- Slice steak into thin strips diagonally against the grain. Serve with the cooked marinade.
Excellent recipe! I used thin sliced top round steaks and they marinated for 24 hours. I thought the ingredient measurements were spot on, but the ginger was too strong for DH (he's a ginger wimp!), so I'm not rating down for that. I grilled the steaks on the George Foreman grill at 400° for 8 minutes and they were slightly overcooked. Next time I will try 5-6 minutes at 400°, or reduce the temp and adjust the time accordingly. Thanks for sharing an easy and great tasting marinade, Jolene#20fan!
I loved it, family loved it...definitely a keeper! Thank you!! I served this with japanese style curry udon noodles and grilled sweet peppers. Big hit!
This was a big hit at our house. I didn't have cayenne pepper so I added a small amount of crushed red pepper flakes. It just melted in our mouths and will be made again and again. I served it with Jasmine rice, stir-fried broccoli, and an Asian inspired tossed salad.