Easy Korean Beef with Yum Yum Sauce Recipe
This easy Korean beef recipe features tender slices of steak cooked in a flavorful soy-based marinade and paired with fresh vegetables and rice. A drizzle of homemade Yum Yum sauce adds a creamy and tangy finish to this simple yet satisfying dish.
Equipment
- Large skillet
- Small mixing bowl
- Measuring cups and spoons
Ingredients
Basic Korean Beef:
- ½ cup low-sodium soy sauce
- 2 tablespoons honey
- 1–2 tablespoons gochujang (Korean chili paste)
- 1 1-inch piece of fresh ginger peeled and grated
- 2 garlic cloves grated
- 2 teaspoons toasted sesame oil plus extra for serving
- 2 tablespoons extra-virgin olive oil, sesame oil, or peanut oil
- 2 cups sliced cremini or wild mushrooms
- 4 cups baby spinach
- 1½ pounds skirt or flank steak thinly sliced against the grain
- 4 green onions thinly sliced
- ⅓ cup fresh basil leaves roughly chopped
- 3 cups steamed rice for serving
- 2 tablespoons toasted sesame seeds for garnish
- 2 carrots shaved into ribbons
Yum Yum Sauce:
- ½ cup tahini
- 1 teaspoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- Kosher salt to taste
- ⅓ cup water to thin
Instructions
- Mix the Sauce: In a small mixing bowl, combine soy sauce, honey, gochujang, grated ginger, garlic, and sesame oil. Whisk the ingredients until smooth, then set the bowl aside.
- Cook the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over high heat. Once the oil is shimmering, add the mushrooms and sauté them for about 3 minutes, or until they begin to soften. Stir in the spinach and cook until it wilts, which should take another 2 minutes. Remove the cooked vegetables and transfer them to a separate plate.
- Prepare the Steak: Using the same skillet, heat the remaining tablespoon of olive oil over high heat. When the oil is hot, add the sliced steak. Cook, stirring occasionally, for 5–8 minutes until the meat is browned and caramelized at the edges. Pour in the sauce mixture you prepared earlier, bring it to a boil, and then lower the heat to medium. Allow the sauce to simmer and thicken for about 5 minutes. Add the green onions, stir, and cook for an additional minute until they are tender. Stir in the fresh basil, then remove the skillet from the heat.
- Assemble the Bowls: Distribute the cooked rice evenly among six serving bowls. Layer the rice with the sautéed vegetables and the beef mixture. Garnish each bowl with toasted sesame seeds and carrot ribbons for a colorful and flavorful presentation.
- Prepare the Yum Yum Sauce: In a small bowl, combine tahini, honey, smoked paprika, garlic powder, onion powder, chili powder, and kosher salt. Gradually whisk in water until the sauce reaches a smooth, pourable consistency. Adjust seasoning to taste. Serve this sauce drizzled over the bowls or on the side for dipping.
- Serve and Store: Serve the bowls immediately while warm, paired with the Yum Yum sauce. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
Gochujang Alternatives: If you can’t find gochujang, substitute with a mix of sriracha and miso paste for a similar flavor profile.
Vegetable Swaps: Feel free to swap spinach with bok choy or kale for variation.
Sauce Customization: Thin the Yum Yum sauce further if you prefer a lighter drizzle.
Tried this recipe?Let us know how it was!