Korean Beef Samgyeop-Style Pan
Tender beef bulgogi-style strips cooked in a hot cast-iron skillet with soy, garlic, and sesame, served with steamed rice and banchan sides. Bold, savory, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb beef ribeye or sirloin, thinly sliced
- 3 tbsp soy sauce
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp sesame seeds (white or black)
- 2 stalks green onion, sliced
Instructions
- 1
Pat beef dry with paper towels. Lay slices flat on a plate.
- 2
Stir together soy sauce, garlic, sesame oil, and brown sugar in a small bowl.
- 3
Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, ~2 minutes.
- 4
Add half the beef in a single layer. Sear without moving for 60–90 seconds until edges brown.
- 5
Flip and cook the other side 60 seconds until cooked through. Transfer to a plate.
- 6
Repeat with remaining beef, adding it to the plate when done.
- 7
Pour sauce into the hot pan. Add cooked beef and toss quickly until coated and sticky, 30 seconds.
- 8
Slide beef and sauce onto a serving plate. Scatter sesame seeds and green onion on top.
- 9
Serve immediately with steamed rice and your choice of banchan (kimchi, pickled vegetables, etc.).
Tools you’ll need
- 12-inch cast-iron or heavy stainless steel skillet
- small mixing bowl
- paper towels
- tongs or spatula
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