Skip to Content

Sizzling Korean Beef

Sharing is caring!

Sizzling Korean Beef

Sizzling Korean Beef

Jessica Braider
This dish, which was massively successful with my kids, is based on the Korean dish, beef bulgogi, which would traditionally be cooked on a hibachi grill, and wrapped in lettuce leaves.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Korean
Servings 6 servings


  • 1 1/4 - 1 1/2 lbs. skirt steak
  • 1/4 cup reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 1 Tbsp. sesame seeds
  • 1 Tbsp. sesame oil
  • 1 Tbsp. fresh ginger grated
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 1/2 Asian pear peeled and grated
  • 1 yellow onion halved top to bottom and thinly sliced


  • If time allows, freeze the raw steak for 15 – 20 minutes (but no more!) so it’s easier to thinly slice. Meanwhile, in a medium to large bowl, combine the remaining ingredients.
  • Thinly slice the steak across the grain, and add it to the bowl with the marinade. Let it stand at least 10 minutes, or refrigerate it and marinate it for up to 24 hours.
  • Heat a large nonstick skillet over high heat. Add about ½ the steak, onions and marinade, and cook them, turning the meat often, for 3 – 4 minutes until it is browned.
  • Transfer it to a serving bowl.
  • Repeat with the remaining steak, onions and marinade until it is all cooked through. Serve it immediately, or refrigerate it for up to 3 days.

Slow Cooker Directions

  • Combine the sauce ingredients in the slow cooker. Add the sliced beef and pear, and stir to combine well. Cook on low for 5 - 6 hours or on high for 2 1/2 - 3 hours. Optional: stir once or twice during the cooking time to prevent beef slices from sticking together. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Slice the steak and refrigerate, peel and grate the ginger, peel the garlic, peel and grate the pear, halve and slice the onion, make the marinade and marinate the steak in the refrigerator, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add ½ - 1 tsp. Asian chili garlic sauce to the marinade, or serve it on the side.
Tip: Rubs and marinades not only add extra flavor to meat, but some marinades can also help tenderize the beef.
Nutritional Information Per Serving (% based upon daily values): Calories 190, Total Fat: 10g, 18%; Saturated Fat: 4g, 18%; Cholesterol: 45mg, 15%; Sodium: 470mg, 20%; Total Carbohydrate: 4g, 1%; Dietary Fiber: 1g, 4%; Sugar: 2g; Protein: 20g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dairy-Free, Dinner, Fall, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Slow Cooker, Spring, Summer, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

    Your Cart
    Your cart is emptyReturn to Shop