Meat Jun

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)

Recipe from

Oxmoor House

Recipe Time

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

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


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


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note