Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

My extra-spicy version of Beef Bulgogi that I learned from a woman in France. Serve over rice or noodles.

Recipe Summary

2 mins
1 hr
1 hr 17 mins
15 mins
1 pound flank steak


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place flank steak slices in a shallow dish.

  • Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.

  • Preheat an outdoor grill for high heat, and lightly oil the grate.

  • Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.

  • Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

Cook's Notes:

The spicy ingredients listed above give you a sweet hot sauce. If you want to reduce the spice level, remove or reduce the hot ingredients in this order: cayenne powder, chile peppers and finally reduce, but don't remove all the sriracha sauce.

Substitute dried Thai chiles for the cayenne peppers if desired.

You can also cook the steak in a wok. Heat 1 tablespoon of sesame oil in the wok over high heat. Stir-fry steak in batches until the sauce begins to darken and thicken, 2 to 3 minutes.

Nutrition Facts

248 calories; protein 16.3g; carbohydrates 15g; fat 13.8g; cholesterol 25.2mg; sodium 1792.2mg. Full Nutrition