Korean-Style Beef

Author: Canadian Living

Threaded on skewers, this take on Beef Bulgogi makes for an easy appetizer, or serve over rice with your favourite veg for a family dinner.

  • Portion size 10 servings
  • Credits : L Silver


  • 3 green onions chopped
  • 3 garlic cloves minced
  • 2 teaspoons gingerroot minced
  • 1/4 cup sodium-reduced soy sauce
  • 2 tablespoons sweet soy sauce
  • 2 tablespoons tightly-packed brown sugar
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoon rice wine vinegar
  • 1 teaspoon Thai chili paste
  • 1 1/2 lb flank steak partly thawed


Mix all ingredients except steak in a medium bowl, and reserve 3 tbsp of mixture.

Slice steak across the grain into 1/4-inch thick strips. Toss steak in marinade, cover and refrigerate for 1 hour. Discard marinade and thread meat onto 20 large skewers.

Arrange skewers cross-wise on foil-lined baking sheet so that meat is suspended. Broil 2-3 minutes per side. Brush skewers with reserved marinade and serve.

Optional: Dress up your dish with a sprinkling of sesame seeds and thinly sliced green onion.
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Korean-Style Beef