Sheet Pan Gochujang Beef & Scallions
Thin-sliced beef tossed in a sticky gochujang glaze with charred scallions and toasted sesame seeds. Salty, spicy, and ready in 20 minutes—the kind of dinner that photographs like a restaurant dish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 bunch scallions, cut into 2-inch pieces
- 2 cloves garlic, minced
- 2 tbsp sesame seeds (white or black)
Instructions
- 1
Mix gochujang, soy sauce, honey, sesame oil, and minced garlic in a small bowl until smooth.
- 2
Heat olive oil in a large sheet pan or skillet over medium-high until shimmering, about 90 seconds.
- 3
Add beef slices in a single layer and sear without stirring for 2 minutes until edges brown.
- 4
Stir the beef, add scallions, then pour the gochujang sauce over everything and toss for 1 minute.
- 5
Scatter sesame seeds over the top and remove from heat.
- 6
Serve immediately over rice or with steamed vegetables.
Tools you’ll need
- 12-inch skillet or sheet pan
- small bowl
- spoon or spatula
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