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Korean Grilled Beef

average rating is 3 out of 5, based on 150 votes

Indulge in the flavors of Korean cuisine with this mouthwatering recipe for Korean Grilled Beef. Tender sirloin steak marinated in a blend of ginger, garlic, and savory seasonings, grilled to perfection and served with fresh spinach and bok choy. The enticing aroma and bold flavors will transport your taste buds to a delightful culinary adventure. Get ready to impress yourself and your guests with this delicious and healthy dish!

Serving suggestions/tips:

Serve the Korean Grilled Beef with a side of steamed rice or cauliflower rice for a complete meal.

Drizzle some sesame oil over the grilled vegetables for an extra touch of flavor.

Garnish with toasted sesame seeds and thinly sliced red chili peppers for added color and heat.

For a more authentic Korean experience, serve the dish with traditional condiments like kimchi and gochujang (Korean red pepper paste).

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Beef Lunch Dinner Moderate Dairy-Free Gluten-free Main Meal Low-carb High-protein Dairy-free Paleo-friendly Keto-friendly Clean eating Healthy dinner Asian cuisine Grilled meat Leafy greens Low-sugar Low-calorie Nutrient-rich Flavorful Quick and easy Weeknight meal Summer grilling Diabetes-friendly Weight-loss friendly Balanced meal Iron-rich Vitamin-packed Anti-inflammatory Heart-healthy Low-fat Low-sodium Immune-boosting Digestive-friendly

Ingredients

1 ½ lb boneless sirloin steak
6 scallions, thinly sliced
4 cloves garlic, minced
3 tbsp fresh ginger, finely chopped
1 ½ tsp stevia
3 tbsp Bragg's Liquid Aminos
1 tbsp rice vinegar
1 ½ tsp olive oil
olive oil cooking spray
generous grinding of black pepper
sea salt, to taste
6 cups fresh spinach
6 cups bok choy, roughly chopped

Directions

In a bowl, combine the minced garlic, chopped ginger, stevia, Bragg's Liquid Aminos, rice vinegar, and olive oil. Mix well to create the marinade.
Place the boneless sirloin steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, making sure it is evenly coated. Allow the steak to marinate for at least 30 minutes, or refrigerate it overnight for more flavor.
Preheat your grill to medium-high heat. If using a stovetop grill pan, preheat it over medium-high heat.
While the grill is heating, prepare the vegetables. In a large bowl, combine the sliced scallions, fresh spinach, and chopped bok choy. Toss to mix them together.
Remove the steak from the marinade, shaking off any excess marinade. Season both sides of the steak with black pepper and sea salt.
Lightly coat the grill grates or grill pan with olive oil cooking spray to prevent sticking. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time based on your desired level of doneness.
While the steak is grilling, you can also grill the vegetables. Place the mixed vegetables on a grill pan or a grilling basket and cook for about 4-5 minutes, or until they are slightly wilted and have grill marks.
Once the steak is cooked to your liking, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute and makes for a more tender steak. Slice the steak into thin strips against the grain.
Serve the grilled beef alongside the grilled vegetables. You can garnish it with additional sliced scallions if desired.