As the world gets smaller, we get to experience more exciting flavors from different cuisines that we’ve never before experienced. One of my favorite world flavors is Korean Gochujang. Gochujang is a Korean staple that is a fermented paste made from Korean chili peppers, and a few other ingredients. It’s savory, sweet, and spicy all at the same time for a complex and delicious flavor. This recipe is a fast and easy to make recipe that’ll put a fresh and nutritious dinner on your plate in about 30 minutes. Give it a try, and let us know what you think!
- 1 Leahy’s Angus Beef Skirt Steak
- Black Pepper
- 1/2 Onion (sliced into strips)
- 4 stalk Green Onion (cut into 2″ pieces)
- 3 clove Garlic (minced)
- 1 tsp Ginger (minced)
- 1 Tbsp Brown Sugar
- 1 Tbsp Vegetable Oil
- 3 Tbsp Rice Vinegar
- 1/4 cup Soy Sauce
- 1/4 cup Korean BBQ Sauce (sauce)
- 2 Tbsp Vegetable Oil (not paste)
- 4 stalk Green Onion (Gochujang-style)
- Sesame Seeds
Slice the skirt steak into thin strips, then season liberally with salt and pepper.
Add the seasoned beef, and all the ingredients from the onion to Korean BBQ Sauce, to a large bowl and mix together.
Add the 2 tbsp. of vegetable oil to a large skillet, and heat to medium high heat. Once hot, add the beef and veggie mixture. Cook on medium high heat for 10-12 minutes, until the onion is softened, and beef skirt steak is cooked through.
Serve the beef and veggies with rice, with sauce from the pan drizzled on top. Serve with chopped green onions for a fresh bite to the recipe, and garnish with sesame seeds. Enjoy!