Korean-Style Flank Steak and Sweet Chili Green Beans
Prep time
Cook time
Total time
Take your tastebuds on a pan-Asian trip with thin strips of flank steak marinated in a Korean-style blend of soy sauce, garlic, sesame oil and hot peppers, and a Thai-inspired green bean stir fry with sweet chili sauce.
Recipe type: Main
Serves: 4
Korean-Style Steak
  • ¼ cup soy sauce
  • 2 tbsp sugar
  • 2 tbsp dry sherry or white wine
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 2 tsp red pepper flakes
  • 2 lb flank or flatiron steak
  • Thinly sliced green onions (for garnish)
  • Toasted sesame seeds (for garnish)
Sweet Chili Green Beans
  • 1 lb green beans, trimmed
  • 1 tbsp canola oil
  • 1 red hot chile, seeded and finely minced
  • 2 tbsp grated ginger
  • 2 tbsp sweet chili sauce
  • 1 tsp fish sauce
  • ¼ c. water
  • Sesame oil (for garnish)
  • Toasted black sesame seeds (for garnish)
Korean-Style Steak
  1. Combine soy sauce, sugar, sherry, garlic, sesame oil and red pepper flakes in a shallow baking dish or a large zip-top plastic bag. Add steak, and coat well with marinade. Cover dish (or seal up the zip-top bag) and transfer to the refrigerator to marinate for at least 4 hours.
  2. When ready to cook, preheat the broiler on high, and line a large baking sheet with foil.
  3. Place the marinated steak on the prepared baking sheet. Broil for 5 minutes on each side to get a medium-rare doneness, or 7 minutes per side to get a medium to medium-well doneness.
  4. Tent with foil and let rest for 5 minutes, then slice thinly across the grain. Serve immediately, garnished with a sprinkling of green onions and sesame seeds.
  5. Note: If you'd like to make a sauce for the steak, pour the leftover marinade into a large heavy-bottomed saucepan, and bring to a simmer over medium-high heat. In a small bowl, whisk together 1 tsp cornstarch with 1 tbsp water until smooth. Whisk into the marinade and simmer, stirring constantly, until the mixture is thickened and smooth.
Sweet Chili Green Beans
  1. In a large pot of salted boiling water, parboil the beans for 3 minutes, or until bright green. Drain and set aside.
  2. In a large heavy-bottomed skillet set over medium-high heat, cook onion in oil for 3-5 minutes, or until softened.
  3. Stir in chile, ginger, sweet chili sauce, fish sauce, and water. Add green beans and toss to coat. Saute for 5-10 minutes, or until the beans are tender and most of the water has evaporated, leaving only a thick sauce.
  4. Serve immediately with a drizzle of sesame oil and a sprinkling of sesame seeds for garnish.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/?p=3495