Korean Sirloin

Jolene#20fan's Note:

A tasty Korean style steak. Prep time does not include marinade time.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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

Directions:

1. Stir together in a small bowl soy sauce, ginger, brown sugar, sesame oil, cayenne and garlic.
2. Pour marinade into a large ziploc bag, then add steak and turn to coat. Refrigerate for 1 to 4 hours turning bag several times.
3. 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.
4. Remove steak to a cutting board and let stand for 10 minutes.
5. Add 2 tbsp of water to the marinade in the saucepan and heat to boiling over high heat, boil for 2 minutes.
6. Slice steak into thin strips diagonally against the grain. Serve with the cooked marinade.

Reviews

[**Tinkerbell**]

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!

[ammil87]

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!

[doublenickelgal]

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.