Meat Jun

Oxmoor House
This Korean dish is popular in Hawaii. It's marinated beef that's coated with an egg-flour mixture, fried, and served with a dipping sauce. We pan-fried the meat in a small amount of oil instead of deep-frying and still got a crispy coating.
6 servings (serving size: 2 ounces steak, 1 1/2 tablespoons sauce, and 1/2 cup rice)


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1 pound top sirloin steak
4 green onions, sliced
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
2 garlic cloves, minced
1/4 cup low-sodium soy sauce
2 teaspoons sesame seeds, toasted
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 green onion, sliced
1 garlic clove, minced
2 (3 1/2-ounce) bags boil-in-bag brown rice (such as Success)
2 large eggs
2 large egg whites
3/4 cup all-purpose flour
2 tablespoons canola oil, divided


Prep: 8 Minutes
Cook: 30 Minutes
Other: 1 Hours

Cut steak diagonally across grain into 1/4-inch-thick slices. Combine steak and next 4 ingredients in a large zip-top plastic bag; seal bag, and chill at least 1 hour. Remove steak from bag; discard marinade.

Combine 1/4 cup soy sauce and next 5 ingredients; set aside.

Cook rice according to package directions, omitting salt and fat; drain.

Lightly beat eggs and egg whites in a medium bowl. Dredge steak strips in flour; dip in beaten egg (do not return steak to flour).

Heat 1 tablespoon oil in a large nonstick skillet. Add steak, in batches, and cook 2 minutes on each side or until golden, adding 1 teaspoon additional oil to pan for each batch. Serve steak with sauce and rice.

Created date

March 2010

Nutritional Information

Calories 377
Fat 14.1 g
Satfat 2.5 g
Protein 25.1 g
Carbohydrate 38.8 g
Cholesterol 117 mg
Iron 5.5 mg
Sodium 625 mg
Caloriesfromfat 34 %
Fiber 2.4 g
Calcium 45 mg