This Korean bbq beef recipe is loaded in flavor because it marinates for a long time. It is one of my favorite beef dishes.
This recipe is great for flank or shirt steak which are very affordable but tough pieces of meat. When cooked properly they are tender and extremely flavorful. I prefer them to most other cuts of beef because of that.
We are going to tenderize this beef by marinating it for a minimum of four hours. However, if you can allot the time and marinate this for 24 hours you will see a great difference. It is worth the wait hands down. The salt in the soy sauce and the acid in the vinegar will break down the fibers and make it a lot easier to eat — not to mention tastier.
When you are cooking meats like flank of skirt steak you need to slice them against the grain. If you look at the meat carefully you will notice that they have lines running from right to left the length of the steak. These are tough fibers that are in the muscle. If you slice the meat along the lines you will have a super chewy and hard to eat pieces. However, if you slice against them you will break the fiber and thus have tender cuts.
Although this recipe directs you to cook this on a grill feel free to cook your steak on a very hot frying pan. Here is a video on how to cook it properly in a pan. It is very important that you allow the meat to get to room temperature before you cook it — regardless of pan or grill. If you do not, you run the risk of not cooking it evenly.
Finally, discard the marinade completely after you remove the meat. It will be contaminated with the raw beef and you do not want to take any risks.
This is what you need to do for this superbly delicious Korean BBQ beef:
1.5 to 2 pounds flank or skirt steak
½ cup soy sauce
¼ cup rice wine vinegar
1 ½ TBS sesame oil
3 scallions, white, light green and dark green parts chopped
4 garlic cloves, smashed
1 – 1 inch piece fresh ginger chopped
2 tsp. red chili flakes
2 TBS brown sugar
Rinse and pat dry the meat. Place it in a sealable bag.
Whisk all of the ingredients in a bowl and pour over the meat. Seal the bag, taking all the air out, and marinade for a minimum of four hours. 24 hours is better!
Remove meat from bag and discard marinade. Place the meat in a dish and bring to room temperature.
Heat your grill on high. When it is hot, oil the grids. Place the meat on the grids and sear. Cook for 3 to 4 minutes per side for medium rare. Remove from grill and allow sitting for a few minutes. Slice into thin strips, against the grain, and serve. Delicious!
Note: You can cook this meat in the frying pan. Heat it well and sear meat on both sides.