Total Time

Prep: 20 min. + marinating Grill: 10 min.


10 servings

Updated: Sep. 23, 2022
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


  • 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


  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.