This is a wonderful preparation of this classic, Korean, beef dish that’s packed with flavor.
It is important to have either a cast iron grill pan or a cast iron skillet.
1-pound of boneless New York Strip Steak
¼ cup of Soy Sauce (you can also use low sodium, if you prefer)
2 ½ tablespoons of Brown Sugar
2 tablespoons of Toasted Sesame Oil
1 tablespoon of Ginger, freshly grated
3 cloves of Garlic, minced
1 teaspoon of Red Pepper Powder
4 Green Onions, julienned
2 teaspoons of Toasted Sesame Seeds
2 or more tablespoons of Canola or Vegetable Oil (if using a cast iron skillet; it is not necessary if using a cast-iron, grill pan)
Wrap the steak in plastic/Saran Wrap and place it in the freezer for about a half hour. Remove it from the freezer and unwrap the steak. Cut off all fat and slice the steak into very thin slices. In a bowl, whisk together the soy sauce, brown sugar, sesame oil, ginger, garlic and red pepper powder. Place the sliced steak into a one-gallon, zip-lock bag and add the sauce. Refrigerate it for at least an hour. Use either a cast iron grill pan or a cast iron skillet – I prefer the cast iron grill pan.
Heat the pan over a very high heat. (Note: If you are using a cast iron grill pan, there’s no need to use oil, but if you are using a cast iron skillet, cook the beef in batches and use some of the vegetable or canola oil in each batch.) Cook the steak for about 1-3 minutes on each side. Once you have cooked each batch, place it in a bowl, and cover it to keep warm. Once you complete all of the batches, put the steak onto a plate and garnish it with green onions and the toasted sesame seeds before serving.
We love this steak with a Napa Cabbage salad with Kimchi salad dressing and a serving of Korean Kimchi on the side.