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Prep Time: 20 minutes
Cook Time: 10 mins
Total Time: 30 minutes, at least 2 hours to marinate
Servings: 4 servings
2 pounds ribeye or top sirloin steaks, cut into 1/4-inch thick slices
2 tablespoons vegetable oil
1/2 cup soy sauce
1/2 cup packed light brown sugar
1 tablespoon sesame oil
2 tablespoons chili garlic sauce
1/4 cup rice wine vinegar
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1/4 cup shallots, thinly sliced
2 scallions, dark green parts only, thinly sliced, for serving
1 teaspoon sesame seeds, for serving
To make steaks easier to slice, you can place the steaks in the freeze until they’re a little firm, about 35 minutes.
In a large bowl, combine the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots.
Add the sliced beef to the bowl with the marinade and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
In a large cast iron or nonstick skillet, Heat 1 tablespoon of vegetable oil in a cast iron pan or skillet over medium-high heat. Using a slotted spoon, add half the steak in a single layer and cook, flipping once, until browned and cooked through, about 2-3 minutes per side. Transfer beef to a plate and tent with foil to keep warm. Repeat with remaining 1 tablespoon vegetable oil and steak.
Garnish with green onions and sesame seeds, if desired, and serve with hot rice.
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