Easy Korean Flank Steak

4.7 from 3 reviews


  • 1.52 pound flank steak, cut into thin slices
  • A few tablespoons vegetable oil (amount you need will vary)
  • For the marinade:
  • 5 cloves finely minced garlic
  • 1 tablespoon minced or grated ginger
  • 1/4 cup soy sauce (Tamari if gluten free)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 Asian pear OR 1 Bosc pear – peeled, core removed, pureed in a blender with 2 tablespoons of water (or however much you need to make it a smooth puree)
  • 1 tablespoon brown sugar
  • 1 teaspoon pepper
  • 1 pinch pepper flakes
  • For garnishes:
  • Toasted sesame seeds
  • Green onions


  1. Place your steak slices in a large ziplock bag (I used gallon sized)
  2. Add all the marinade ingredients to the bag along with the steak
  3. Seal the bag, mix together thoroughly, and let sit in your fridge for at least 1 hour
  4. When ready, heat a large skillet or wok over medium high – high heat (your pan needs to be hot so the steak can get a good, hard sear in a short amount of time)
  5. Add a bit of vegetable oil and cook your steak in batches. Do not overcrowd your steak or it won’t brown. Cook it kind of like you do bacon slices
  6. Your pan should be hot enough and your steak slices should be thin enough that you only need a minute or two per side – it cooks very quickly
  7. When all your steak is cooked, garnish with sesame seeds and green onions and serve!