Gochujang Steak Bites
Tender steak bites seared in a hot skillet and finished in a sweet spicy gochujang sauce with garlic, soy sauce, and sesame oil. Serve the steak over rice with green onions and sesame seeds for a quick dinner.
Servings 2 to 3
Calories 435kcal
Equipment
- large skillet A heavy skillet (I prefer cast iron) helps the steak develop a proper sear and keeps the pan hot when the steak is added.
- mixing bowls Used to season the steak and whisk the sauce ingredients together.
Ingredients
Steak:
- 1 lb (454 g) ribeye or strip steak, sirloin cut into 1-inch (2.5 cm) pieces
- 2 tbsps (30 ml) avocado oil or other neutral oil, divided
- ¾ tsp (4 g) kosher salt
- ½ tsp (1 g) black pepper
Sauce:
- ¼ cup (70 g) Gochujang (Korean chili paste)
- 2 tbsps (42 g) honey
- tbsps (54 g) hoisin sauce
- 1 tbsp (15 g) rice wine vinegar
- 2 tbsps (30 ml) low sodium soy sauce
- ½ tsp (2.5 ml) sesame oil
Slurry (for sauce):
- 1 tsp (3 g) cornstarch
- 1 tbsp (15 ml) water
Aromatics and Finish:
- 3 cloves garlic minced
- 3 green onions thinly sliced, white and green parts separated
- 4-5 dried red chiles you could also use Chiles de árbol it will just be a little spicier. (optional)
- ½ tsp (2.5 ml) sesame oil for finishing
- 1 tsp (3 g) sesame seeds for garnish
Instructions
- Pat the steak pieces dry with paper towels and place them in a bowl. Add 1 tablespoon (15 ml) avocado oil, the kosher salt, and black pepper and toss to coat evenly.1 lb (454 g) ribeye, 2 tbsps (30 ml) avocado oil, ¾ tsp (4 g) kosher salt, ½ tsp (1 g) black pepper
- In a medium bowl whisk together the gochujang, honey, hoisin sauce, rice wine vinegar, low-sodium soy sauce, and sesame oil until smooth.¼ cup (70 g) Gochujang (Korean chili paste), 2 tbsps (42 g) honey, tbsps (54 g) hoisin sauce, 1 tbsp (15 g) rice wine vinegar, 2 tbsps (30 ml) low sodium soy sauce, ½ tsp (2.5 ml) sesame oil
- In a small bowl whisk together the cornstarch and water to make a slurry, then whisk the slurry into the sauce mixture until fully combined.1 tsp (3 g) cornstarch, 1 tbsp (15 ml) water
- Heat the remaining 1 tablespoon (15 ml) avocado oil in a large skillet over medium-high heat until the oil shimmers.
- Add the steak pieces in a single layer. Cook them in batches if necessary so the pan is not crowded. Let the first side sear without moving for about 2 minutes, then flip and sear the second side for 1 to 2 minutes more until browned on the outside. Transfer each batch to a bowl as it finishes.
- Reduce the heat to medium. Add the minced garlic, the white parts of the green onions, and the optional dried red chiles to the skillet. Stir constantly until fragrant, about 20–30 seconds.3 cloves garlic, 3 green onions, 4-5 dried red chiles
- Return the steak to the skillet and pour in the sauce. Toss everything together and let the sauce bubble for 30–45 seconds until it thickens and coats the steak. If the sauce becomes too thick, stir in 1 to 2 tablespoons (15-30 ml) of water.
- Drizzle the remaining sesame oil over the steak and toss once more.½ tsp (2.5 ml) sesame oil
- Top with the green parts of the green onions and sesame seeds before serving.1 tsp (3 g) sesame seeds
- Serve immediately over rice.
Notes
- Dry steak well so it sears instead of steaming.
- Cook in batches so the skillet stays hot.
- If the sauce gets too thick, add a splash of water.
- Small dried chiles like Thai chiles or chile de árbol work well here.
- Ribeye, strip steak, or sirloin all work well. Chuck eye, if you can find it would also work as more of a budget cut option.
- Serve over rice so the sauce soaks in.
Nutrition
Serving: 210g | Calories: 435kcal | Carbohydrates: 19g | Protein: 34g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 95mg | Sodium: 980mg | Potassium: 560mg | Fiber: 1g | Sugar: 14g | Vitamin A: 420IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 3mg