Korean Sizzling Beef

Korean Sizzling Beef
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 334.9
  • Total Fat: 16.3 g
  • Cholesterol: 94.5 mg
  • Sodium: 737.3 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 39.1 g

View full nutritional breakdown of Korean Sizzling Beef calories by ingredient
Submitted by:



Number of Servings: 6


    1/4 cup soy sauce
    2 tablespoons sugar
    2 tablespoons dry white wine
    2 large garlic cloves, very finely chopped
    1 tablespoon toasted sesame oil
    2 teaspoons crushed red pepper
    One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
    16 scallions
    Vegetable oil, for rubbing
    Steamed rice, for serving


I let the meat marinate for 1 day. As a result, it was slightly saltier than I would have like but it still really good. I paired it with coconut rice and a salad.

If you do not like spice food then go easy on the crushed red peppers.


In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.

Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.

Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.

Serving Size: 8

Rate This Recipe