Description
Upgrade your lunch with this incredible Korean steak sandwich. Thinly sliced beef marinated in a savory-sweet soy and ginger glaze is seared to perfection for a caramelized, glossy finish. Served on a toasted roll with zesty sriracha mayo and fresh, crunchy slaw, this fusion recipe brings the vibrant flavors of Seoul to your table in under 30 minutes. It is the perfect balance of tender steak and crisp textures for a satisfying weeknight meal.
Ingredients
1 lb flank steak, thinly sliced against the grain
1/4 cup low-sodium soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp sesame oil
4 hoagie rolls or ciabatta buns
1 cup cabbage slaw
2 tbsp mayonnaise
1 tsp sriracha
Green onions for garnish
Sesame seeds for garnish
Instructions
Whisk soy sauce, brown sugar, garlic, ginger, and sesame oil in a bowl.
Add the beef slices to the marinade and let sit for 10 minutes.
Toast the rolls in the oven or on a dry skillet until golden.
Spread sriracha mayo onto the bottom of each roll.
Heat a skillet over medium-high heat and sear the beef in a single layer for 2-3 minutes per side until caramelized.
Pile the cooked steak onto the rolls.
Top with cabbage slaw, green onions, and sesame seeds.
Notes
Freeze the steak for 20 minutes before slicing to get paper-thin strips easily. Store leftover meat and slaw separately in the fridge for up to 2 days. Chicken thighs can be used as a delicious alternative to beef.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Stovetop
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg