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.

Yield: 6 servings (serving size: 2 ounces steak, 1 1/2 tablespoons sauce, and 1/2 cup rice)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 14.1g
  • Saturated fat: 2.5g
  • Protein: 25.1g
  • Carbohydrate: 38.8g
  • Cholesterol: 117mg
  • Iron: 5.5mg
  • Sodium: 625mg
  • Calories from fat: 34%
  • Fiber: 2.4g
  • Calcium: 45mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Combine 1/4 cup soy sauce and next 5 ingredients; set aside.
  3. Cook rice according to package directions, omitting salt and fat; drain.
  4. 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).
  5. 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.
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