Korean Style Beef Tips - The Midnight Baker (2024)

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Delicious beef tips with a Korean flair! Surprise the family with some of these.

A Change Of Pace

These beef tips will make a pleasant change of pace for a family meal–and well within your budget too.

As with any Asian-style meal, meat is generally a condiment so smaller amounts will feed the family. You are able then to use more expensive cuts and it won’t break the bank.

Beef tips run around $9 per pound, but when that pound is capable of feeding six people it’s really a bargain. This recipe calls for beef tips. However, flank steak may be substituted. You can always freeze smaller portions if you buy a larger steak. Then you can use it in other yummy family-friendly recipes such as fajitas!

Fruity With A Touch Of Sweetness

First I have to say I’m not sure how authentically Korean this is. However, I can say it tastes very good. I’m no expert on Korean food as I’ve eaten very little of it.

The marinade has a lovely flavor thanks to the apple, onion and brown sugar. The unusual part–at least to me–was you also marinate thinly sliced onions which are part of the main dish.

I chose to marinate overnight for the most intense flavor, but 30 minutes will do you if you’re pressed for time. If you’re lucky enough to have a FoodSaver, they sell a vacuum marinator that does in one hour what usually takes eight. I have one and it’s fantastic–if I can only remember where I put it!!!!

You have to make the marinated meat and onions as dry as you can. While I can’t say this was a fun process, I see why it was necessary. You want to sear those ingredients and since they’re wet to begin with and the marinade is liquid, there’s lots to sop up. I recommend getting a roll of very cheap paper towels for this task. Cheap towels are good to have on hand anyway.

High Heat A Must

You’ll want to cook this so fast that it will sear. To do that, you need medium-high to high heat.

I cooked this in a cast iron skillet over medium-high heat and it came out perfectly. I suggest you use cast iron if you have it or something relatively heavy and not non-stick (unless it’s ceramic based) as Teflon cannot be used at high temperatures.

You might want to serve this over brown rice if you’re looking to pack some good nutrition in this meal–especially for children. I used jasmine rice, but plain old white rice is fine too.

The Recipe

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