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This Korean beef recipe is made with thin rib-eye slices, cooked in a sweet, slightly spicy sauce. It’s quick, full of flavor, and perfect served over rice or noodles with a side of veggies like broccoli or cauliflower.
My family loves this Korean beef, which has been on my dinner menu rotation for quite some time now. Once the meat has marinated, this dish takes just minutes to prepare and can be on the dinner table in about 10 minutes! If you find yourself craving asian food, don’t opt for takeout; make this dish instead.
This quick beef dinner recipe is also perfect if you are looking for meal prep ideas, and it is similar to my ground beef and rice recipe, and just as good as my beef and broccoli stir fry.
Recipe Overview
Ingredients needed
For the full ingredient list and measurements, scroll to the recipe card at the bottom of this post.
- Rib-eye steak: Any thinly sliced steak works. You can substitute sirloin or even tenderloin for the rib eye if preferred.
- For the marinade: The delicious sauce is a mix of coconut aminos, honey, sesame oil, minced garlic, fresh ginger, and Korean red pepper paste.
- Olive oil: For cooking the beef. You can use avocado oil.
- To garnish: Sliced green onions and toasted sesame seeds add a pop of color and texture to the finished dish.
How to make Korean Beef
This Korean beef recipe is really simple, yet so delicious. Once the meat is marinated, it cooks quickly and is ready to eat in just a matter of minutes! Here’s the simple process:
- Marinate the steak: Place the sliced beef in a large Ziploc bag. In a small bowl, combine the coconut aminos, honey, sesame oil, garlic, ginger, and red pepper paste. Add the sauce to the beef in the Ziploc bag and stir to combine. Marinate the meat for at least 2 hours or overnight.
- Cook the meat: Heat 1 tablespoon of oil in a large pan over medium-high heat. Add half of the marinated meat and arrange in a single layer into the pan to evenly cook. Cook for 2-3 minutes per side. Repeat with the remaining oil and meat.
- Serve: Garnish with green onions and sesame seeds, and enjoy overcooked rice.
Recipe Tips
- Slicing the beef: To make thinly slicing the beef easier, wrap it in plastic wrap and freeze it for about 20 minutes first, then carefully unwrap and slice it against the grain.
- Marinating the beef: Keep in mind, the longer the meat marinades, the more flavorful it will taste. Marinate it for at least 2 hours and up to overnight.
- Cooking the beef: Be sure not to overcrowd the meat. You may need to cook it in 2 to 3 batches.
- Korean red pepper paste: Look for this (also called gochujang) down the Asian food aisle. It tastes a bit spicy, slightly sweet, salty, and deeply savory.
Common questions
Other than rib-eye, you can use flank steak, sirloin, skirt steak, or top round.
You can add in broccoli florets, zucchini, Green beans, or asparagus. I would sear the veggies first with a bit of oil if you like, then a bit tender, set on the side, then cook the beef, and when it is almost done, add in the veggies. Toss and cook for 1-2 more minutes.
Leftovers can be stored in a container in the fridge for up to 3 days.
Yes. Once cooled, add the leftovers to a freezer-safe container and freeze for up to 3 months.
It is best to reheat leftovers in the fridge ate 30 second increments until they are heated through.
What to serve it with
I love serving this with plain white rice, but sometimes I mix it up and serve it with quinoa or noodles. For a lower-carb option, you can try it with zucchini noodles or cauliflower rice. To add a boost of nutrition, also add some steamed veggies like these sauteed green beans on the side!
More steak recipes
- Easy Philly Cheese Steak Recipe
- Sheet Pan Steak and Asparagus
- Grilled Steak With Pineapple Salsa
- Fillet Steak With Mushroom Sauce
- Steak Stuffed Peppers
- Pan-Seared Mushroom Steak Bites
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it!
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Easy Korean Beef Recipe
Ingredients
- 1 1/2 pounds boneless rib eye steak, thinly sliced
- 1/4 cup coconut aminos
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 3-4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon Korean red pepper paste
- 2 tablespoons olive oil, divided
- 4 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds, to garnish
OPTIONAL:
- cooked rice, to serve
Instructions
- Place the sliced 1 1/2 pounds boneless rib eye steak in a large Ziploc bag. In a small bowl, combine the 1/4 cup coconut aminos, 2 tablespoons honey, 2 tablespoons olive oil, 3-4 garlic cloves, 1 tablespoon freshly grated ginger, and 1 tablespoon Korean red pepper paste. Add the sauce to the beef in the Ziploc bag and stir to combine. Marinate the meat for at least 2 hours or overnight.
- Heat 1 tablespoon of the 2 tablespoons toasted sesame oil in a large pan over medium-high heat. Add half of the marinated meat and arrange it in a single layer in the pan to evenly cook. Cook for 2-3 minutes per side. Repeat with the remaining oil and meat.
- Garnish with 4 green onions (sliced), 2 teaspoons toasted sesame seeds, and serve over cooked rice.
Notes
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- Store cooled leftovers in an airtight container or plastic bag in the fridge for up to 4 days.
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- Freeze cooled meat in an airtight, freezer-safe container or plastic bag for up to 3 months.
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- Reheat from frozen by letting this thaw in the fridge overnight or on the counter at room temperature for a couple of hours before heating on the stovetop or microwave until warmed through. Stir halfway to distribute heat evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy to follow! Thank you