Korean Marinated Skirt Steak with Peppers & Garlic Ginger Rice
Recipe by: Rob Jones
Experience culinary bliss with this irresistible recipe! Tender strips of beef, marinated to perfection, are stir-fried with colorful peppers and served over aromatic garlic and ginger-infused rice. This dish is a quick and delicious option that is sure to become a family favorite! The marinade for the skirt steak strikes a perfect balance of salty, sweet, and tangy flavors. Grating the apple not only adds flavor but also helps tenderize the meat. While Asian pears can be used as well, they may be more difficult to find compared to apples.
Ingredients
For the Beef:
2 pounds skirt steak, sliced thinly against the grain*
4 garlic cloves minced on microplane
1 tsp freshly minced ginger on microplane
½ small apple finely grated, ~4 tbsp
¼ cup soy sauce
1 tbsp brown sugar
½ tsp toasted sesame oil
1 scallion, sliced very thin, divided
2 green bell peppers
1 red or yellow bell pepper (or sweet peppers)
3 tablespoons vegetable oil, divided
½ teaspoon salt
For the Rice:
2 tsp vegetable oil
1 tsp toasted sesame oil
½ tsp fresh ginger, minced on microplane
2 garlic cloves, minced on microplane
2 cups uncooked jasmine rice, rinsed and drained
3 cups water
1 tsp sea salt
2 tbsp chopped fresh cilantro for garnish
Black and white sesame seeds for garnish
Instructions
Combine the sliced skirt steak (if grilling, keep whole), garlic, ginger, apple, soy sauce, brown sugar, sesame oil, and half of the scallion in a medium bowl. Mix with your hands to distribute all the seasonings. Let the meat marinate for about 30 minutes.
If grilling: Preheat your grill to medium-high heat. Grill the whole skirt steak for about 3-4 minutes per side, or until desired doneness is reached. Remove from the grill and let it rest for a few minutes before slicing thinly against the grain. You can also grill the peppers or sauté them separately.
If sautéing: Heat a large cast iron skillet or wok over medium-high heat. Add 1 tbsp oil and let it warm for a few seconds. When it is shimmering, add the sliced peppers. Sprinkle with a pinch of salt, toss with tongs, and continue cooking until the vegetables are hot but still very crisp, about 2-3 minutes. Transfer the vegetables to a plate and set aside and clean pan with dry towel.
While the meat is marinating, prepare the peppers by slicing them into long strips about ¼ inch wide.
For the rice, heat the vegetable oil and sesame oil in a pot. Add the garlic and ginger and sauté until fragrant, 2-3 minutes. Add the rice, water, and salt, and bring to a boil. Lower the flame to a simmer and cook for 15-20 minutes, until done.
Place the skillet you used for the peppers back over medium-high heat and add 1 tbsp of oil. When the oil is shimmering, add about half of the marinated beef to the skillet. Spread it across the skillet and allow it to cook without touching for about 1 minute. Use tongs to flip it and continue cooking for about 30-60 seconds longer. The meat should be browned on each side. Remove the cooked meat and any juices to the clean empty bowl. Place the skillet back over the hot stove and add 1 tbsp of oil. Repeat with the rest of the meat.
Serve the beef and peppers over garlic and ginger rice and garnish with cilantro, scallions, and sesame seeds.
NOTES
*Slicing the steak against the grain if very important, because it results in perfectly tender pieces of beef.
** Don’t try to rush and cook al the beef at once If you crowd the skillet with the beef, it will just boil in it's juices and it won't sear the strips or brown the meat.