- 1.5-2 lbs minute steaks
- 3 tbsp soy sauce
- 2 tbsp olive oil, divided
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 1 tsp toasted sesame oil
- 1 tsp brown sugar
- 1/2 tsp black pepper
- 3 scallions, thinly sliced
- 1 tsp sesame seeds
- Pinch red pepper flakes (optional)
Ginger-Soy Seared Minute Steak
Ingredients
Method
- Whisk together soy sauce, 1 tbsp olive oil, rice vinegar, ginger, garlic, sesame oil, brown sugar, and pepper. Pour over the minute steaks in a shallow dish.
- Marinate 15-20 minutes at room temperature — minute steaks are thin, so they don't need long, and over-marinating can turn the texture mushy.
- Remove the steaks from the marinade and pat dry; reserve the marinade.
- Heat remaining 1 tbsp oil in a heavy skillet or griddle over high heat until smoking.
- Sear the steaks in batches, without crowding the pan, 45-60 seconds per side — these cook almost instantly, so watch closely.
- Transfer seared steaks to a plate and tent loosely with foil while you finish the batches.
- Pour the reserved marinade into the hot skillet, bring to a boil, and simmer 2 minutes to cook it through and thicken slightly into a glaze.
- Brush or spoon the glaze over the steaks.
- Scatter with scallions, sesame seeds, and red pepper flakes if using, and serve hot.
Chef's tip
Minute steaks are pounded thin on purpose — high heat and a short sear is the whole game here, so have everything else ready before the pan goes on.
