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korean bbq beef with sticky white rice and green beans on a white dinner plate with a black fork

Korean BBQ Beef

green beans, kimchi

STARS

Marinate tri-tip steak overnight in Korean barbecue sauce before grilling and thinly slicing. Serve with steamed basmati rice, sesame-ginger green beans and kimchi.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Korean BBQ Sauce

  • 1/2 cup hoisin sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sambal oelek
  • 1 tablespoon sesame seeds
  • 4 6-ounce tri-tip steaks

Rice

  • 1 cup white basmati rice

Green Beans

  • 1 pound green beans, trimmed

Serving

  • 1 cup kimchi, roughly chopped
  • 2 tablespoons white sesame seeds
Directions
1
In a container or zip-top bag, combine the hoisin sauce, rice wine vinegar, sambal oelek, and sesame seeds. Add the steaks and marinate for 4 to 12 hours.
2
Bring the rice, 2 cups of water and ½ teaspoon salt to a simmer in a small saucepan. Reduce the heat to low, cover, and cook until the grains are tender and the water is absorbed, about 20 minutes. 
3
Preheat a grill pan to high heat with a drizzle of olive oil. Pat the steak dry with paper towels and sprinkle both sides with salt and pepper. Grill the steak for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 145°F for medium done. Rest for 5-10 minutes before serving.
4
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1-2 minutes. 
5
To serve, divide the grilled steak, rice and green beans between plates. Top with kimchi and sesame seeds for garnish.

Korean BBQ Beef

green beans, kimchi

STARS

Marinate tri-tip steak overnight in Korean barbecue sauce before grilling and thinly slicing. Serve with steamed basmati rice, sesame-ginger green beans and kimchi.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Korean BBQ Sauce

  • 1/2 cup hoisin sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sambal oelek
  • 1 tablespoon sesame seeds
  • 4 6-ounce tri-tip steaks

Rice

  • 1 cup white basmati rice

Green Beans

  • 1 pound green beans, trimmed

Serving

  • 1 cup kimchi, roughly chopped
  • 2 tablespoons white sesame seeds

Directions

1
In a container or zip-top bag, combine the hoisin sauce, rice wine vinegar, sambal oelek, and sesame seeds. Add the steaks and marinate for 4 to 12 hours.
2
Bring the rice, 2 cups of water and ½ teaspoon salt to a simmer in a small saucepan. Reduce the heat to low, cover, and cook until the grains are tender and the water is absorbed, about 20 minutes. 
3
Preheat a grill pan to high heat with a drizzle of olive oil. Pat the steak dry with paper towels and sprinkle both sides with salt and pepper. Grill the steak for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 145°F for medium done. Rest for 5-10 minutes before serving.
4
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1-2 minutes. 
5
To serve, divide the grilled steak, rice and green beans between plates. Top with kimchi and sesame seeds for garnish.