Spice up your dinner routine with these irresistible Korean Steak Bites in Hoisin Sauce. Tender, juicy pieces of marinated steak are seared to perfection and tossed in a rich, savory hoisin sauce that delivers a perfect balance of sweet, salty, and umami flavors. Ideal as an appetizer or a main dish, these steak bites bring the bold and vibrant tastes of Korean cuisine to your table with minimal effort and maximum flavor. Makes 2 servings as a main dish or 4 servings as an appetizer.
16 ounces one-inch-thick Rib Eye Steak
2 tbsp sesame oil
1 tbsp rice vinegar
2 green onions, white and green, thinly sliced, divided
1 clove garlic, minced
2 tbsp plus 2 tsp hoisin sauce, divided
¼ tsp fresh grated ginger
¼ tsp gochujang chili paste
Cooking spray, as needed
½ tsp sesame seeds
Cut the Rib Eye Steak into 1” cubes.
Add the sesame oil, rice vinegar, 1 thinly sliced green onion, minced clove of garlic, 2 teaspoons hoisin sauce, fresh ginger, and gochujang, and whisk together in a large bowl.
Add the beef tenderloin cubes and toss to evenly coat. Cover the bowl tightly with plastic wrap and marinate at room temperature for 20 minutes.
Line a baking sheet with aluminum foil and place a metal rack on the foil. Spray the rack with cooking spray. Remove the rib eye cubes from the marinade, shaking off any excess, and place on the rack. Bake in the oven on broil for about 8 minutes, turning halfway through for medium 135˚F to medium-well or 140˚F. Transfer the cubed cooked rib eye to a bowl.
While the steak cooks, add the left over marinade with the remaining 2 tbsp Hoisin Sauce to a saucepan and place over medium heat. Bring to a simmer and cook for 15 minutes or to 165˚F to reduce the liquid. The remaining liquid must be cooked to 165˚F before adding to the cooked steak for food safety reasons. Add the reduced sauce to the cooked steak and toss well to coat.
Place onto a serving platter and sprinkle with sesame seeds and remaining thinly sliced green onions.
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