Korean Sirloin
Elevate your dinner game with this bold and flavorful Korean Sirloin recipe! Tender sirloin steak is thinly sliced and marinated in a savory-sweet blend of soy sauce, brown sugar, sesame oil, garlic, ginger, tangy rice vinegar, and spicy gochujang, infusing the meat with layers of authentic Korean-inspired flavors. Quickly seared in a hot skillet for a perfect caramelized crust, the steak is then tossed in a luscious, reduced marinade for an irresistible glaze. Garnished with toasted sesame seeds and fresh green onions, this dish pairs beautifully with steamed rice or crisp lettuce wraps for an unforgettable meal. Perfect for busy weeknights or an impressive dinner, this 30-minute recipe is a must-try for fans of Korean cuisine!
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Recipe Information
Ingredients
- 1.5 pounds Sirloin steak
- 0.5 cup Soy sauce
- 2 tablespoons Brown sugar
- 1.5 tablespoons Sesame oil
- 4 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Rice vinegar
- 1 tablespoon Gochujang (Korean chili paste)
- 1 teaspoon Sesame seeds
- 2 stalks Green onions
- 2 tablespoons Vegetable oil
Instructions
Thinly slice the sirloin steak against the grain into bite-sized pieces and set aside.
In a medium-sized bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang. Whisk until the sugar is dissolved and the marinade is smooth.
Add the sliced sirloin steak to the marinade and mix until the steak is well-coated. Cover and refrigerate for at least 1 hour, or up to 6 hours for deeper flavor.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the bottom of the pan.
Remove the steak from the marinade, letting excess marinade drip off before cooking. Reserve the leftover marinade.
In batches, lay the steak pieces in a single layer in the skillet and sear for 1-2 minutes on each side until browned but still tender. Avoid overcrowding the skillet to ensure a proper sear.
Once all the steak is cooked, remove it from the skillet and set aside. Add the reserved marinade to the skillet and bring it to a simmer. Allow it to reduce slightly until thickened, about 2 minutes.
Return the steak to the skillet and toss it in the reduced marinade to coat evenly.
Sprinkle with sesame seeds and garnish with thinly sliced green onions before serving.
Serve the Korean sirloin hot with steamed rice or lettuce wraps, and enjoy!
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 30.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 7453 mg | 324% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 22.0 g | ||
| Protein | 204.8 g | 410% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 208 mg | 16% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2736 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
