As I grew older and moved away, I found I missed those lazy afternoons around sizzling meats and raucous laughter more than I had imagined. After joining Food And Meal, I felt inspired to recreate some of the dishes that my family bonded over. Sliced barbecued beef was one such recipe – tender meat lacquered in a sweet and tangy sauce, yielding bite after succulent bite of smoky goodness. The thin slices are perfect for sandwiches or even served on their own with some cornbread on the side.
With this dish, I hope to transport the readers of Food And Meal back to their own happy memories around the grill. I find cooking to be an act of nostalgic time travel, bridging the past and present through flavors and scents. As I baste the beef slices, I am a boy again, waiting eagerly for the plumes of smoke that signaled another memorable family barbecue about to unfold. Won’t you join me on this delicious trip down memory lane? I can’t wait for you to sink your teeth into these juicy, smoky slices that celebrate the very essence of summer.
Korean Sliced Barbecued Beef Recipe
SLICED BARBECUED BEEF
Equipment
Ingredients
- 3 tablespoons chopped garlic
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 3 tablespoons freshly squeezed Asian pear juice
- 1 tablespoon mirin
- 1 tablespoon toasted sesame oil
- 3 scallions, finely chopped
- 1 teaspoon freshly ground black pepper
- 1 pound sirloin steak, thinly sliced
Instructions
- In a large bowl, mix together the garlic, soy sauce, sugar, honey, pear juice, mirin, sesame oil, scallions, and pepper and stir until the sugar and honey are dissolved.
- Add the meat and toss to coat thoroughly with the sauce. Cover and refrigerate for at least 3 hours or overnight. For tougher cuts of meat, marinate the meat longer.
- Grill (or broil or stir-fry) the beef until well done and caramelized on the outside, about 3 minutes per side.
- Serve hot.
Video
Notes
INGREDIENT TIP: If you can, ask the butcher at the meat counter to slice the meat for you in very thin strips. Korean and/or Asian grocery stores will often have pre-sliced bulgogi meat for sale. INGREDIENT TIP: Asian pears are watery, so you can slice your pears into strips and even squeeze them between your hands to extract the juice. Or you can cut one up and squeeze it in a citrus press.
SUBSTITUTION TIP: This is the most basic recipe. Add some carrots, onions, scallions, and bell peppers, if you wish, for some additional color and flavor.
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Stovetop Korean Sliced Barbecued Beef
Embark on a culinary journey to create a delectable Korean beef dish by first preparing a flavorful marinade that includes soy sauce, brown sugar, garlic, ginger, mirin, and sesame oil. The thinly sliced beef luxuriates in this marinade, refrigerating for at least 30 minutes to enhance its taste. Heat a skillet, sear the marinated beef until beautifully caramelized, and transfer to a serving platter. Garnish with green onions and sesame seeds for a visual and flavorful finale. Serve hot with steamed white rice and favorite Korean side dishes, creating a symphony of tastes that satisfies both the senses and the soul.
Serving Suggestions
Sliced Barbecued Beef is a perfect addition to many classic summer dishes. The sweet and tangy meat would pair deliciously with Thai Chicken Pad Thai. The contrast of flavors and textures would be sublime – tender beef slices over rice noodles, bean sprouts, peanuts and that iconic pad thai sauce.
For a lighter option, try topping Blending Blueberry Ice Cream with the barbecued beef slices. The sweet and creamy ice cream makes an unexpected but delightful contrast to the smoky meat. Garnish with some fresh blueberries for a pop of color and extra fruitiness.
If you’re craving comfort food, serve the sliced beef over Japanese Vegetarian Sukiyaki or Japanese Veggie Beef Hot Pot. Both dishes feature wholesome vegetables like mushrooms, tofu and cabbage simmering in a savory broth. The sliced barbecued beef adds wonderful texture, flavor and heartiness.
For a simple yet satisfying meal, pile the sliced beef onto Stir Fried Beef and Broccoli. The beef and broccoli is a classic pairing, made even more scrumptious with the addition of sweet and tangy barbecued beef slices. Toss it all together for a one-pan feast.
Cooking Tips
I’ve found paying attention to a few key tips makes all the difference. Always bring the meat to room temperature before seasoning and grilling. This allows the spices and sauce to penetrate evenly. Be sure not to overload the beef with barbecue sauce before cooking, as sugary sauces can easily burn. I lightly brush both sides with sauce for that sticky glazed finish.
The most crucial step is frequent basting during grilling. I carefully flip the meat every 2-3 minutes, gently brushing on more sauce each time. This seals in the natural juices. I also tent the beef with foil between bastings. The foil traps heat and steam for remarkably tender and succulent results.
While I love the smoky char from an open grill, using a grill pan on the stovetop allows me to baste the beef more easily. I then finish it by quickly searing both sides over direct high heat. This gives me the best of both worlds – a lacquered exterior with melt-in-your-mouth meat inside.
FAQs of Sliced Barbecued Beef
- What cut of meat is used for BBQ beef? Brisket is a popular choice for BBQ beef due to its ideal balance of fat and meat, resulting in a flavorful and tender outcome after slow cooking.
- What meat is used for chopped beef? Chopped beef often utilizes cuts like chuck or brisket, known for their rich flavor and ability to become tender when cooked slowly.
- What is the best cut of beef for pulled beef? Chuck roast is commonly chosen for pulled beef as it contains enough marbling to keep the meat moist and flavorful during the slow-cooking process.
- What is the best cut of beef to slow cook on a BBQ? Brisket or chuck roast are excellent choices for slow-cooking on a BBQ, as the extended cooking time allows the meat to become exceptionally tender and infused with smoky flavors.
- Can I use a different cut of beef for this recipe? While thinly sliced ribeye or sirloin is traditional, you can use other cuts like flank steak or tenderloin. Just adjust cooking times as needed.
- Can I prepare the marinade in advance? Certainly! You can prepare the marinade a day ahead and store it in the refrigerator. Remember to give it a good stir before using.
- Is it possible to make this dish vegetarian or vegan? Absolutely! Substitute the beef with tofu or tempeh for a vegetarian version, and use a vegan-friendly soy sauce for a vegan option.
- How do I reheat leftovers? To reheat, gently warm the sliced beef in a pan over low heat. Avoid overheating to prevent the meat from drying out.
- Can I freeze leftover marinated beef? Yes, you can freeze marinated beef for up to 2-3 months. Thaw it in the refrigerator before cooking, and enjoy your Korean Sliced Barbecued Beef whenever you like.
Conclusion
The smoky aroma of barbecued meat never fails to awaken fond childhood memories. As I fire up the grill on this sunny Saturday afternoon, I find my thoughts drifting back to those carefree summer days spent at my grandfather’s ranch. I can almost hear his deep, jovial voice calling out that the ribs were ready. Barbecues with my family are inextricably linked to feelings of comfort, joy and togetherness.
As I grew older and moved away, I found I missed those lazy afternoons around sizzling meats and raucous laughter more than I had imagined. After joining Food And Meal, I felt inspired to recreate some of the dishes that my family bonded over. Sliced barbecued beef was one such recipe – tender meat lacquered in a sweet and tangy sauce, yielding bite after succulent bite of smoky goodness. The thin slices are perfect for sandwiches or even served on their own with some cornbread on the side.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.