This has so much flavor and the Kimchi just adds a nice hot touch to it. If you like this, I’ve also made Korean Beef Lettuce Wraps before you can try. I adapted this incredible dish from Cooking Light.
- 1 pound top sirloin steak, trimmed
- 1 tablespoon brown sugar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon dark sesame oil
- 3 garlic cloves, minced
- Cooking spray
Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16-inch-thick slices.
Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Place a wire grilling basket on grill rack. Remove beef from bag; discard marinade. Place beef on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.