Description
Quick and flavorful Korean steak bites perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1½ lb sirloin steak (or ribeye, strip steak, or tenderloin)
- 1 tbsp avocado oil (or your favorite cooking oil)
- 1/2 cup coconut aminos
- 2 tbsp toasted sesame oil (or olive oil)
- 4 garlic cloves (peeled)
- 1 pitted medjool date (or 2 tsp maple syrup)
- 1 inch fresh ginger
- Optional: 2 tsp gochugaru (Korean chili pepper flakes)
- For garnish: Sesame seeds and chopped green onions
Instructions
- Start by cutting the steak into 1-inch cubes or bite-sized pieces. Place them in a resealable bag.
- In a blender, combine all the marinade ingredients: coconut aminos, toasted sesame oil, garlic cloves, medjool date, fresh ginger, and gochugaru. Blend until smooth.
- Pour the marinade over the steak pieces, seal the bag, and gently massage the steak.
- Refrigerate the marinated steak for at least 2 hours, or up to overnight.
- When ready to cook, remove the steak from the fridge and drain any excess marinade.
- Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Sear the steak bites for about 2-3 minutes on each side.
- For the air fryer method, preheat to 400°F and air fry for about 6-8 minutes, tossing halfway through.
- Transfer the steak bites to a serving platter and garnish with sesame seeds and chopped green onions.
Notes
Marinate the steak overnight for deeper flavor. Can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop, Air Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg