A amazing way to bring the vibrant flavors of Korea into your kitchen is with this Korean Shaved Beef recipe. Perfect for a quick dinner or a fancy weekend meal, this dish is sure to impress with its tender beef and savory-sweet marinade.
Why This Recipe Works
- The thin slices of beef absorb the marinade quickly, ensuring every bite is packed with flavor.
- Combining soy sauce, brown sugar, and sesame oil creates a perfect balance of sweet, salty, and nutty flavors.
- Quick cooking time means you can have a delicious meal on the table in under 30 minutes.
- Versatile dish that can be served over rice, in lettuce wraps, or as a filling for tacos.
Ingredients
- 1.5 lbs beef (flank steak or ribeye), thinly sliced
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 green onions, chopped
- 1 tbsp sesame seeds
- 1/2 tsp black pepper
Equipment Needed
- Large mixing bowl
- Whisk
- Large skillet or wok
- Tongs
Instructions
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper until the sugar is completely dissolved. This creates the foundation of flavor for your beef. Tip: For an extra kick, add a teaspoon of gochujang (Korean chili paste) to the marinade.
Step 2: Marinate the Beef
Add the thinly sliced beef to the marinade, ensuring each piece is well coated. Let it sit for at least 15 minutes at room temperature, or for deeper flavor, marinate in the refrigerator for up to 2 hours. The acidity in the marinade will tenderize the beef, making it melt-in-your-mouth delicious.
Step 3: Cook the Beef
Heat a large skillet or wok over medium-high heat. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until the beef is browned and slightly caramelized. Tip: Don’t stir the beef too much; letting it sit allows for a better sear.
Step 4: Garnish and Serve
Once cooked, transfer the beef to a serving plate and sprinkle with chopped green onions and sesame seeds. Serve immediately over steamed rice or with lettuce leaves for wraps. Tip: For an added crunch, top with thinly sliced cucumbers or carrots.
Tips and Tricks
For the best results, freeze the beef for about 30 minutes before slicing; this makes it easier to achieve thin, even slices. If you’re short on time, you can use pre-sliced beef from your local Asian market. To enhance the dish’s authenticity, serve with a side of kimchi and steamed white rice. Remember, the key to this recipe is the marinade, so don’t skimp on the ingredients or the marinating time.
Recipe Variations
- Spicy Version: Add 1-2 tbsp of gochujang or red pepper flakes to the marinade for a fiery twist.
- Vegetarian Option: Substitute the beef with thick slices of portobello mushrooms or tofu for a plant-based alternative.
- Fruity Twist: Incorporate pureed pear or kiwi into the marinade to naturally tenderize the beef and add a subtle sweetness.
Frequently Asked Questions
Can I use a different cut of beef?
Absolutely! While flank steak or ribeye are recommended for their tenderness and flavor, you can also use sirloin or even brisket. Just ensure it’s sliced thinly against the grain for the best texture.
How long can I store the leftovers?
Cooked Korean shaved beef can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain its tenderness.
Can I make this dish ahead of time?
Yes, you can marinate the beef overnight for even more flavor. Just be sure to let it come to room temperature for about 20 minutes before cooking to ensure even cooking.
Summary
This Korean Shaved Beef recipe is a quick, flavorful, and versatile dish that’s perfect for any night of the week. With its delicious marinade and tender beef, it’s sure to become a favorite in your recipe rotation.