Premium Korean Beef Sirloin Chop Steak
A Luxurious Korean Beef Chop Steak Recipe for Special Occasions, Solo Dining, or Drinks
To ensure my eldest daughter stays healthy even while living in the dormitory, I’ve prepared a nutritious chop steak using fresh Korean beef sirloin and a variety of colorful vegetables. This dish, with its exquisite flavor and tender texture, promises a special meal that will nourish and delight.
Main Ingredients
- 400g fresh Korean beef sirloin (using top-quality beef will enhance the flavor even further.)
- 1 fresh broccoli (cut into bite-sized florets.)
- 2 colorful bell peppers (using various colors will make the dish visually appealing. Remove seeds and chop coarsely.)
- 1 sweet onion (peel and chop coarsely.)
- 1 potato (peel and cut into 1.5cm cubes.)
- 1/2 carrot (peel and cut into 1.5cm cubes.)
Cooking Instructions
Step 1
First, prepare the Korean beef sirloin for the chop steak. Gently pat it dry with paper towels to remove excess blood. Then, cut it into 2-3cm cubes. Prepare all the vegetables such as broccoli, bell peppers, onion, potato, and carrot by cutting them into bite-sized pieces, similar in size to the beef (about 1.5-2cm). Since potatoes and carrots take slightly longer to cook than other vegetables, cutting them into small cubes is recommended.
Step 2
In a bowl, combine the prepared Korean beef sirloin with 2 Tbsp olive oil, 1 Tbsp sesame oil, 1 Tbsp herb salt, and 1/2 Tbsp black pepper. Gently massage the ingredients into the beef. This process helps to remove any gamey odor and tenderize the meat. Let it marinate for about 15 minutes.
Step 3
When cooking the marinated sirloin, it’s best to sear it in batches rather than all at once. This ensures a more tender and flavorful steak. Lightly oil a pan and sear the beef over high heat until browned on each side, then set it aside on a plate. This method minimizes the loss of juices.
Step 4
Add the chopped vegetables to the pan with the remaining oil (or add 2 Tbsp of fresh olive oil). Sauté the harder vegetables like carrots and potatoes first until they begin to soften, then add the onions and bell peppers. Stir-fry until the vegetables are tender-crisp, retaining a slight bite.
Step 5
Once the vegetables are nearly cooked, add 1 Tbsp of butter to one side of the pan and let it melt. Add 1 Tbsp of minced garlic to the melted butter and sauté until fragrant, infusing the dish with garlic aroma.
Step 6
Return the seared beef to the pan with the sautéed vegetables. Pour in the pre-made chop steak sauce (2 Tbsp oyster sauce, 3 Tbsp tomato ketchup, 1/2 Tbsp red pepper flakes, 1/2 Tbsp gochujang). Stir-fry quickly to coat everything evenly. Allow the sauce to thicken and coat the meat and vegetables.
Step 7
Finally, add the prepared broccoli to the pan and cook for about 1 minute more, stirring to ensure the sauce coats everything well. Avoid overcooking the broccoli; it should remain slightly crisp, similar to a quick blanch.
Step 8
Once all ingredients are well-cooked and the sauce has a glossy consistency, your delicious Korean beef chop steak is ready! Serve immediately while hot.
Step 9
Sprinkle a pinch of dried parsley over the top for a beautiful presentation. The vibrant colors and rich aroma will make your special meal even more impressive.
Step 10
Serve alongside warm rice or bread for a complete and satisfying meal. You can also mix any leftover sauce with rice – it’s delicious! Enjoy your cooking!
