Korean-Style Pan-Fried Steak Strips - Canadian Beef | Canada Beef

Korean-Style Pan-Fried Steak Strips

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Korean-Style Pan-Fried Steak Strips

  • Prep Time: 10
  • Marinating Time: 30
  • Cook Time: 10
  • Total Time: 50
  • Serving: 2


Half ripe pear, peeled and chopped

1½ green onions, cut into chunks

1 large clove garlic

¼ cup (60 mL) soy sauce

2 tbsp (30 mL) sesame oil

1 tbsp (15 mL) dry sherry

1½ tbsp (7 mL) brown sugar

½ tsp (1 mL) minced gingerroot

1 Beef Strip Loin or Top Sirloin Fast-Fry Steak (about ½ lb/250 g)

1 tbsp (15 mL) canola or sunflower oil

1 tbsp (15 mL) EACH sesame seeds and sliced green onions


1. Marinade: Combine pear, green onions, garlic, soy sauce, sesame oil, sherry, sugar and gingerroot in a blender; purée until smooth. Transfer ¼ cup (60 mL) of marinade to a small microwavable bowl for finishing sauce, cover and refrigerate.

2. Beef: Slice steak across the grain into 1-inch (2.5 cm) wide strips; transfer to a large sealable bag. Pour in remaining marinade, massaging to coat. Seal and refrigerate for at least 30 minutes or up to 24 hours.

3. Remove beef from marinade; discard used marinade. Pat dry with paper towel. Heat oil over medium-high heat in a grill pan or large nonstick skillet; cook beef for about 1 minute per side or until browned but still pink inside. Transfer to a bowl.

4. Add 1 tbsp (15 mL) water to reserved marinade. Microwave on HIGH (100%) for 30 to 45 seconds. Pour warm sauce over beef and toss to coat. Serve over steamed rice, garnished with sesame seeds and green onions.


When cooking the steak slices be sure not to crowd the pan, or the meat will steam and get soupy instead of browned. Cook in batches if needed.

If you don’t have fresh pears you can swap out with ¼ cup (60 mL) pear nectar found in bottles at the grocery store.