Seonkyoung Longest Garlic Butter Steak

Name: Seonkyoung Longest Garlic Butter Steak
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 450g beef (tri-tip or tenderloin/sirloin); 10 cloves garlic; 2 tbsp unsalted butter; 1.5 tbsp coconut aminos (or oyster sauce/brewed soy sauce); 300g Chinese broccoli (or regular broccoli/green beans); a pinch of salt; 1 tsp black pepper

Bite-sized beef seared golden in butter and coarsely chopped garlic, served with blanched broccoli

20 min Difficulty Easy Meat & mains

Main ingredients

beef garlic butter coconut aminos Chinese broccoli

Ingredients needed

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beef garlic butter coconut aminos Chinese broccoli

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2 servings

450g beef (tri-tip or tenderloin/sirloin)
10 cloves garlic
2 tbsp unsalted butter
1.5 tbsp coconut aminos (or oyster sauce/brewed soy sauce)
300g Chinese broccoli (or regular broccoli/green beans)
a pinch of salt
1 tsp black pepper

Recipe

Cut the beef into bite-sized cubes (about 2.5 cm), then marinate with 1 tsp black pepper and 1 tbsp coconut aminos for 10–15 minutes.
Coarsely chop the garlic, and trim the broccoli into manageable pieces.
Bring a pot of water to a boil, add a pinch of salt, and briefly blanch the broccoli. Drain well.
Preheat a pan over high heat, melt 2 tbsp butter, then spread the marinated beef in a single layer and sear until golden.
Once the outside of the beef is cooked, add the coarsely chopped garlic and stir-fry together for 2–3 minutes until the garlic turns golden.
Season with the remaining 0.5 tbsp coconut aminos and salt to taste, toss evenly, then turn off the heat.
Arrange the blanched broccoli on a plate, top with the buttery garlic steak, and serve.

Cut beef into cubes, marinate with coconut aminos and pepper, and blanch vegetables in salted water.
Melt butter in a pan and sear the beef with chopped garlic over high heat until golden.
Plate the blanched vegetables, then top with the seared garlic butter steak.

Cooking tips

Spread the beef in a single layer and avoid flipping too often at first to lock in juices and develop a rich, savory crust.
If coconut aminos are unavailable, substitute with oyster sauce, Jin-ganjang, or fish sauce.
Chop the garlic coarsely rather than mincing it finely to preserve texture and maximize aroma when stir-fried.