Let's get grilling

1 Combine canola oil, Korean red pepper paste, soy sauce, garlic, red pepper flakes, ginger and sesame oil in a bowl and whisk until the oil is completely incorporated into the marinade. Place steak strips into a large resealable bag and add the marinade. Remove as much air as possible from the bag while sealing and refrigerate for 4–6 hours.
2 Prepare grill for high heat cooking, approximately 450°F. As the grill comes to temperature, remove the beef from the marinade and pat dry. Thread each slice of beef onto a skewer and grill for 2–3 minutes per side until they reach an internal temperature of 130°F for medium rare. Serve immediately.
Cooking for 12 people


  • canola oil
    ¼ cup
  • Korean red pepper paste
    3 tablespoons
  • soy sauce
    2 tablespoons
  • garlic (minced)
    3 cloves
  • ginger
    2 teaspoons
  • grated red pepper flakes
    2 teaspoons
  • sesame oil
    11 teaspoon
  • sirloin (cut into ½-inch thick strips)
  • wooden skewers (soaked in water for at least 1 hour)
Credit: Clint Cantwell

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