Korean seared beef


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 servings
*PLUS Cooking time: 5 minutes, Marinating Time: 15 minutes


  • 2 inside round marinating steak, or 4 fast-fry eye-of-round steaks, about 500-g total

  • 1/3 cup soy sauce

  • 2 tbsp granulated sugar

  • 5 garlic cloves, minced

  • 2 tsp dark sesame oil

  • 1/4 tsp pepper

  • 2 green onions

  • vegetable oil


  • If steaks are large, cut in half. In a pie plate, stir soy with sugar, garlic, sesame oil, pepper and onions. Add steaks and turn to evenly coat. Marinate at room temperature, 15 minutes, turning occasionally.

  • Lightly coat a large frying pan with oil and set over high heat. When hot, remove steaks from marinade and place in pan. Cook until browned, 2 minutes per side. Reduce heat to medium if steaks start to burn. Pour marinade (including onions) over steaks. Cook until sauce is slightly thickened, turning steaks occasionally, 1 to 2 minutes. Place on plates and pour sauce overtop. Great with rice and stir-fried bok choy or spinach.

Nutrition (per serving)

Calories 208, Protein 27.8g, Carbohydrates 10.1g, Fat 5.8g, Fibre 0.4g, Sodium 1438mg.

These steaks sizzle up with lots of sauce, so have some rice on hand. They're also super thin, so they don't need long to marinate - and they cook up quickly.