Can I use a different cut of beef for this Korean BBQ recipe?

Absolutely! While flank steak is traditional for its perfect balance of flavor and tenderness, you can substitute with ribeye for a more luxurious version, or sirloin for a budget-friendly alternative. Whatever cut you choose, remember to slice it thinly against the grain for maximum tenderness.

Is there a substitute for sherry in the marinade?

Yes, several options work well. Rice wine (like mirin) is the most authentic substitute, but you can also use apple juice mixed with a splash of vinegar, beef broth, or even plain white grape juice. Each will bring a slightly different flavor profile, but all will help tenderize the meat and add depth to the sauce.

How can I make this recipe gluten-free?

Making this Korean BBQ Beef gluten-free is simple! Just substitute the regular soy sauce with tamari or coconut aminos, and check that your oyster sauce is gluten-free (or omit it). Be sure to serve with certified gluten-free rice or other gluten-free sides to complete your meal.

My beef came out tough—what went wrong?

Three common culprits: First, the beef might not have been sliced thin enough or was cut with the grain instead of against it. Second, it could have been overcooked—these thin slices need just a quick sear. Lastly, insufficient marinating time can affect tenderness, so try to marinate for at least 2 hours next time for best results.

Korean BBQ Beef Recipe

Name: Korean BBQ Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 1/2 to 2 tablespoons grated or finely chopped fresh ginger; 1 cup chopped yellow onion; 1/3 cup chopped fresh cilantro; 1 teaspoon chopped garlic; 2 tablespoons light brown sugar; 1/2 cup sherry; 1/4 cup soy sauce; 3 tablespoons light sesame oil; Dash of oyster sauce (optional); Dash of Tabasco sauce; Beef Slices; 1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise; 1 to 2 tablespoons vegetable or other high smoke-point oil; 3 to 4 teaspoons chopped green onion (white, light green, and some dark green portions); 3 to 4 teaspoons toasted sesame seeds; Cooked brown rice

Description

An irresistible and savory Korean BBQ Beef recipe that combines thinly sliced marinated flank steak with a bold mixture of ginger, soy sauce, sesame, and a touch of spice. Quick to cook and delightfully flavorful, this dish pairs perfectly with brown rice for a comforting meal.

Ingredients

Units Scale

Marinade

1 1/2 to 2 tablespoons grated or finely chopped fresh ginger
1 cup chopped yellow onion
1/3 cup chopped fresh cilantro
1 teaspoon chopped garlic
2 tablespoons light brown sugar
1/2 cup sherry
1/4 cup soy sauce
3 tablespoons light sesame oil
Dash of oyster sauce (optional)
Dash of Tabasco sauce
Beef Slices
1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise

For Cooking

1 to 2 tablespoons vegetable or other high smoke-point oil

Garnishes

3 to 4 teaspoons chopped green onion (white, light green, and some dark green portions)
3 to 4 teaspoons toasted sesame seeds

Serving

Cooked brown rice

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Instructions

Prepare the Marinade
In a 7-by-11 inch glass baking dish, combine grated ginger, chopped onion, cilantro, garlic, brown sugar, sherry, soy sauce, sesame oil, oyster sauce (if using), and Tabasco. Stir thoroughly to create a flavorful marinade.
Marinate the Steak
Add the thinly sliced flank steak into the marinade, ensuring all pieces are well-coated. Cover the dish and refrigerate for 2 to 24 hours, stirring occasionally to ensure even marination.
Remove Steak from Marinade
Take the marinated steak slices out of the liquid, allowing the excess marinade to drip back into the dish. Reserve the marinade for later use.
Sear the Steak
Heat a large skillet (preferably cast iron) over medium-high to high heat and add vegetable oil. Place a handful of steak slices into the skillet to sear the outer layer, cooking briefly. Remove and repeat this step for all steak slices, adding additional oil as needed.
Simmer with Marinade
Return all seared steak slices to the skillet. Stir in the reserved marinade and simmer over medium to medium-low heat for 10 to 15 minutes, letting the sauce reduce slightly for concentrated flavor.
Serve and Garnish
Spoon the cooked beef and reduced sauce over a bed of brown rice. Garnish with chopped green onion and toasted sesame seeds for a vibrant finish.

Notes

Gluten-Free Option: Use a gluten-free soy sauce or tamari as a replacement for regular soy sauce.
Make-Ahead Tip: The marinade can be prepared in advance and stored in the refrigerator for up to 24 hours before adding the steak.
Cooking Tip: Searing the steak in small batches ensures even cooking and prevents overcrowding in the skillet.
Marinade Tip: If you’d like a thicker sauce, you can whisk a small amount of cornstarch into the marinade before adding it to the skillet.

Nutrition

Calories: 350 kcal
Sugar: 4g
Sodium: 720
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 32g
Cholesterol: 70mg