Fire Beef Recipe
Fire Beef Recipe photo by Taste of Home
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I first made this peppery beef with a recipe from my boss, who lived in Korea in the 1950s. Freeze the ribeyes and slicing's a cinch. —Linda McCane, Chesapeake, Virginia
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 10 servings


  • 3 pounds beef ribeye steaks
  • 3 tablespoons sugar
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup canola oil
  • 3 tablespoons toasted sesame seeds, crushed
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons hot pepper sauce
  • 1/4 teaspoon crushed red pepper flakes
  • Thinly sliced green onions, optional

Nutritional Facts

1 skewer: 363 calories, 27g fat (9g saturated fat), 80mg cholesterol, 317mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 25g protein.


  1. Freeze steaks until firm, about 30 minutes. Cut steaks crosswise into 1/4-inch slices. Sprinkle with sugar; place in a large resealable plastic bag. Add soy sauce, oil. sesame seeds, garlic, pepper sauce and pepper flakes; seal bag and turn to coat. Refrigerate 4 hours or overnight.
  2. Thread beef onto 10 metal or soaked wooden skewers; discard any remaining marinade. Grill beef, covered, over medium heat 4-5 minutes on each side or until beef reaches desired doneness. If desired, sprinkle with green onions. Yield: 10 servings.
Originally published as Fire Beef in Taste of Home June/July 2015

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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MY REVIEW User ID: 6993142 232766
Reviewed Sep. 12, 2015

"Husband and son loved this one! I also used sirloin after the other reviewers recommended using that cut. Much more economical that way. My husband is often too busy to pull out the grill, particularly on a weeknight, so I end up cooking meats on a long griddle on top of my stove. I used olive oil to fry the skewers which was acceptable and I didn't even have to soak the bamboo skewers ahead of time. If I do anything different next time, it will be not crowding the griddle with too many skewers so the meat has a chance to caramelize a bit more, perhaps only 3-4 at a time, instead of 6-7 and take them off the griddle sooner so they are medium rare to medium. I cannot comment on chili paste--I have never used it. This recipe is a keeper and it's in my Recipe Box, where it will stay!"

havingfunwithmyfamily User ID: 7043692 230922
Reviewed Aug. 9, 2015

"I went to the store, and saw that rib eye was $10 a pound! That was way too much for my family of 6 plus guests. I used sirloin tip steak, thin cut, as a substitute. I just had to unroll the meat, and cut with my kitchen scissors. I also didn't have time to marinate overnight. I put my meat in the bag of seasonings for more like 30 minutes. Of course, the meat would be even more delicious if it was allowed the proper amount of time, but I never have time to prepare meals that far in advance. The skewers turned out amazing! My five year old, all the way up to the grandparents couldn't get enough! They were all asking what cut of meat it was, etc... My only regret was not making more! Huge hit with the family!"

aebwyatt User ID: 8261731 229527
Reviewed Jul. 14, 2015

"I would definitely recommend a cheaper cut of meat. Rib eye steak is best with simple salt and pepper and rare! Lol I would also avoid canola oil as it's a GMO. A blend of sunflower and sesame oil works great for me. And like janeenj said, chili paste is the way to go!"

bjsilve0 User ID: 172187 229382
Reviewed Jul. 11, 2015

"It was good but we prefer to taste the natural flavor of the rib eye. Other rubs and seasoning down mask like this does."

janeenj User ID: 7132464 227180
Reviewed May. 31, 2015

"Husband loved it - the hot/sweet flavors we love. Tips: I used Korean chili paste instead of pepper sauce & flakes, available at most Asian markets - I have a large Korean supermarket a mile from my house. Also used sirloin instead of ribeye, which was fine. Sesame seeds are key - I toasted briefly in a skillet then whirled a couple of pulses in a spice grinder. I marinated 8 hours, which was plenty for robust flavor. Downside - easy to overcook, between the sugar in the marinade & the thin strips of beef. I served with cilantro rice, which echoed some of the spicy notes in the beef. New Korean flavors for your summer grilling rotation & fast enough for a weeknight dinner."

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