Korean Beef Marinade

Korean Beef Marinade


1 lb steak, cut into ½ inch strips

¼ cup soy sauce

¼ cup vegetable broth

2 tbls brown sugar

2 tbls sesame oil

1 teaspoon black pepper

1 tsp minced garlic (1 clove)

1 teaspoon grated ginger

2 green onions

2 cups cooked rice, hot


Mix all ingredients except steak and rice in a sealable bag or container. Add beef and allow to marinate overnight.

Add beef to preheated saute pan and stir-fry for 2-3 minutes. Serve over hot rice.

Suggested side dish: Chinese broccoli stir fry


4 servings, 465 calories per serving

Hack: Once opened, sesame oil can be stored in a cool, dark place (kitchen cupboard away from the stove) for up to six months. It can be stored in the fridge for a year or more.

Hack #2: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack #3: Chop unused green onions and freeze them in a sealable freezer bag or container for future use.

Hack #4:  Leftovers?  Make some Pepper Steak Stir Fry!




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10 Replies to “Korean Beef Marinade”

  1. Hi Cynthia,

    I love cooking, and it is always a pleasure for me to read new receipts and try them, I’ve already bookmarked your website, and after trying this receipt, I’ll be waiting to read new receipts and try them all.

    I also love the idea to cook ethnical foods other than the ones I already know.

    Please keep updated your website with new tasty receipts like this ones.

    Thank you very much for sharing.

    Have a great day,


    1. Thank you for your comments and encouragement.  I’ll keep ’em coming and I hope you’ll also be in touch with your opinions on them!

  2. in this post with recipe has made me a hero in my home! With so much time at hand, I have been trying a few new recipes and this one by far is my favorite one. It is so simple and yet the dish turns out heavenly every time I make it. My family has started requesting me to make it more often ever since I made this for the first time. The ingredients are not tough to find at all like so many complicated recipes available online. I really want to thank the author for sharing this recipe! This will better support to me and I will share among my friends.

    1. Samantha, I’m so happy to hear this!  I try to keep my ingredients simple and use spices that can easily be used for other recipes as well.  I’m glad that I was able to help!

  3. Haha thanks for the article my guy! To be completely honest, I loved this article. I’m learning more and more how to cook, and I’m still a beginner, so I’m looking for new recipes to make every day. I love this dish you’ve showcased to us! Fun Fact: My favorite is a Vietnamese restaurant and while not the same as Korean, my favorite dish there was marinated beef cubes. This recipe hits home and I’ll certainly make sure to try it!!

    1. I’m happy to hear that my recipe holds up to one found in an authentic Asian restaurant!  There are so many cross-overs in Asian cooking that similar dishes are found in many regions.  Please let me know how you like this one!

  4. I’ll love to have a taste as this looks delicious but unfortunately I’ve stopped eating red meat 🙁

    I’ll have to get meat alternatives and use the same method to cook this stunning looking dish, hopefully it turns out as good as it looks on your site. As a former chef it’s always good to get new ideas and new cooking methods to produce new lovely dishes.

  5. The marinade you list is very similar to the one that I already have. The biggest difference is I use beef broth instead of vegetable broth. I will be using the hacks on ginger and green onions by placing them in the freezer for longer lasting and less waste. Would you get the same cooking results using a wok instead of a saute pan? If not then what are the differences. 

    1. Thank you for your kind comments!  You can use any broth that you have on hand for this marinade.  I’m sure I used vegetable broth because it was the first one I put my hands on!  With the short cooking time on this dish, I think a wok would work just as well as a saute pan.  

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