Flame broiler beef has become a popular item at many Asian fusion restaurants, This Korean-inspired dish features thinly sliced beef coated in cornstarch then seared to crispy perfection, It’s then tossed in a flavorful ginger garlic sauce that caramelizes onto the meat creating an absolutely mouthwatering dish!

Though it may seem intimidating, making flame broiler beef at home is actually quite simple. With just a few ingredients and some easy techniques, you can create restaurant-quality flame broiler beef right in your own kitchen.

In this detailed guide, we will walk through everything you need to know to make flame broiler beef just like the pros do. Let’s get cooking!

Overview of Flame Broiler Beef

Before jumping into the recipe let’s do a quick overview of exactly what flame broiler beef is

• It starts with very thinly sliced beef – usually flank steak or sirloin. The thin slices allow the meat to cook quickly and absorb maximum flavor.

• The beef is coated in a light layer of cornstarch which helps achieve a crispy exterior when cooked at high heat.

• The meat is then cooked in a skillet or grill at very high heat. This sears the outside while keeping the inside nice and juicy.

• Finally, the crispy beef is tossed in a sweet and savory ginger garlic sauce that caramelizes onto the meat.

The end result is beef that is crispy and caramelized on the outside, yet tender and juicy on the inside. The sauce adds a wonderful balance of sweet and salty flavors. It’s absolute perfection!

Now let’s look at how to make this amazing dish at home.

Ingredients You’ll Need

Flame broiler beef calls for just a handful of ingredients:

For the beef:

• 2 pounds flank steak or sirloin, sliced very thinly against the grain
• 1/2 cup cornstarch
• 3-4 tablespoons vegetable oil

For the sauce:

• 1/2 cup soy sauce (use tamari for gluten-free)
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tablespoon cornstarch
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon red pepper flakes (optional)
• 2 green onions, sliced

That’s it! With just these basic ingredients you can achieve restaurant-quality results. Now let’s get to the fun part – putting it all together.

Step-By-Step Instructions

Follow these simple steps for flawless flame broiler beef every time:

1. Slice the Beef Thinly Against the Grain

• Take the flank steak and slice it across the grain into thin 1/8 inch slices (the grain runs the length of the muscle fibers).

• Cutting against the grain keeps the meat tender and prevents chewiness. Thin slices allow for quick, even cooking.

• Place the sliced steak strips into a gallon size ziploc bag.

2. Coat the Beef in Cornstarch

• Add the 1/2 cup cornstarch to the bag and seal it closed.

• Shake the bag to evenly coat all of the meat strips in the cornstarch. The cornstarch will create a crispy coating when seared.

• Set the coated beef aside while you make the sauce.

3. Make the Ginger Garlic Sauce

• In a small bowl, combine the soy sauce, brown sugar, water, cornstarch, garlic, ginger and red pepper flakes.

• Whisk vigorously until the sugar and cornstarch have fully dissolved into the sauce with no lumps. Set aside.

4. Sear the Beef in Batches

• Heat a large skillet or grill to high heat. When hot, add 1 tablespoon oil and swirl to coat the pan.

• Shake any excess cornstarch off the beef strips and carefully add half of the meat to the pan in a single layer.

• Let the beef sear undisturbed for 1-2 minutes until the bottoms are crispy and charred.

• Then toss and stir-fry the beef for another 1-2 minutes until evenly browned.

• Transfer the seared beef to a clean plate and repeat with the second batch using another tablespoon of oil.

5. Toss Beef with Sauce

• When the second batch of beef is cooked, return the first batch back to the hot pan.

• Give the sauce a quick stir and add it to the pan with the beef.

• Using tongs or a spatula, toss and stir-fry the beef strips until they are evenly coated in the sauce.

• Cook for just 1-2 minutes more until the sauce is thickened and caramelized onto the beef.

• Immediately remove from heat and serve right away while hot and crispy. Enjoy!

That’s all it takes for professional quality flame broiler beef made totally from scratch. Let’s look at some serving suggestions and extra tips.

Serving Suggestions

Flame broiler beef is delicious on its own but also pairs well with:

• Steamed white or brown rice
• Sautéed vegetables like broccoli, peppers, or bok choy
• Sliced avocado
• Kimchi
• Fried egg
• Lettuce wraps
• Ramen noodles

For a complete meal, serve the beef over rice with a side of stir fry veggies. Top with toasted sesame seeds and sliced green onions. Absolutely delicious!

Tips and Tricks

Here are some additional tips for perfect flame broiler beef:

• Use flank steak or sirloin tip for the best texture. Other cuts may work but avoid tenderloin as it is too delicate.

• Cut slices as thin and even as possible against the grain for tender, quick cooking beef.

• Use tongs to carefully add the beef to the hot pan so it sears instead of steams.

• Let the beef sear undisturbed before tossing for maximum browning.

• Make sure to shake off any excess cornstarch before searing. Just a light coating is needed.

• Use very high heat and cook the beef in batches to prevent steaming.

• Add the sauce at the very end and toss the beef in the pan to glaze it.

• Serve immediately before the crispy exterior softens.

• Leftovers make an excellent topping for salads and rice bowls the next day.

With this easy recipe and helpful tips, you can now make restaurant-quality flame broiler beef at home anytime you crave it. Impress your family and friends with your cooking skills. Just be prepared for the endless requests for this addicting Korean-inspired dish!

Frequently Asked Questions About Flame Broiler Beef

As flame broiler beef grows in popularity, more people are eager to make this tasty dish at home. However, if you’ve never prepared it before, you probably have some questions. Here we will tackle the most frequently asked questions about making flame broiler beef.

What Kind of Beef is Best?

Flank steak and sirloin tip are the preferred cuts of beef for flame broiler style dishes. They are leaner cuts that slice thinly against the grain. Other cuts like skirt or hanger steak will also work well. Avoid tenderloin as it is too delicate and will overcook.

Should the Beef Be Partially Frozen?

Yes, freezing the steak for 30-60 minutes makes it much easier to slice paper thin. Just be sure not to freeze it solid.

Is Flank Steak Too Tough?

If flank steak is sliced properly against the grain into thin strips, it should not be tough or chewy at all. The key is slicing it thinly across the grain before cooking.

Can I Use Beef Tenderloin?

Tenderloin is not recommended because it is very lean and delicate. It will overcook very quickly on high heat. Stick with flank or sirloin tip for the right texture.

What If I Can’t Find Flank Steak?

Sirloin tip is an excellent substitute for flank steak if you can’t find it. Skirt or hanger steak also work well, just adjust cooking times slightly as they are thinner.

Do I Need a Cast Iron Skillet?

No, any heavy bottomed stainless steel skillet or grill pan will work. You want something that retains heat and can go to a high temp.

How Long Does it Keep in the Fridge?

Cooked flame broiler beef will keep covered in the fridge 3-4 days. Reheat gently before serving. Sauce may thicken upon standing – just add a splash of water when reheating.

Can I Prepare Ahead and Freeze?

Yes! Assemble the raw ingredients then freeze in a sealed container up to 3 months. Thaw in refrigerator before cooking as directed.

Can I Use Chicken or Pork?

Absolutely! Thinly sliced pork tenderloin or chicken breast/thigh also work wonderfully with this cooking method and sauce. Adjust cook times as needed.

Hopefully these tips answer all your questions about making flame broiler beef at home. Don’t be intimidated – just follow the easy recipe and you’ll have restaurant-quality results in no time!

How to Make a Quick and Easy Teriyaki Sauce for Flame Broiler Beef

A good teriyaki sauce is key to making scrumptious flame broiler beef. While you can certainly use a store-bought sauce, making your own teriyaki sauce is simple and allows you to customize the flavor. Here we will share an easy recipe for quick homemade teriyaki sauce perfect for tossing crispy seared beef.

Ingredients

• 1⁄2 cup soy sauce (use tamari for gluten free)
• 1⁄2 cup water
• 1⁄4 cup brown sugar
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon cornstarch
• 1-2 tablespoons honey or maple syrup (optional)
• Sesame oil or chili oil to taste (optional)

Instructions

1. In a small saucepan, combine the soy sauce, water, brown sugar, garlic and ginger. Whisk together well.

2. In a small bowl, dissolve the cornstarch in 2 tbsp water until smooth.

3. Bring the saucepan with the soy sauce mixture to a boil over medium-high heat. Reduce heat and let simmer for 2-3 minutes.

4. Slowly whisk in the cornstarch slurry and let simmer for 1 minute until thickened.

5. Remove pan from heat. For added sweetness, stir in honey or maple syrup to taste.

6. Add a touch of sesame or chili oil if desired. Allow sauce to cool before using.

That’s it – you now have a simple homemade teriyaki sauce ready to amp up your flame broiler beef. To use, toss the cooked crispy beef strips with the teriyaki sauce until evenly coated. The sauce will thicken and caramelize onto the beef for maximum stickiness and flavor. Enjoy this easy restaurant favorite at home anytime!

How Flame Broiler Beef Stacks Up to Other Popular Beef Dishes

Flame broiler beef has fast become a favorite among beef lovers for its crispy, savory, sweet flavors. But how exactly does it compare to some other popular beef dishes? Here we break down the key differences between flame broiler beef and some of its beefy counterparts.

Steak

Grilled steak is an American classic. Unlike flame broiler beef, steak is served in larger portions, usually 6-12 oz instead of thin slices. It relies on simple salt and pepper seasoning instead of a sauce coating. And it’s cooked over lower heat for a thinner crust. Flame broiler beef has a thinner cut, more complex flavors and a crispy crust.

Stir Fry

Stir fry often combines beef with lots of veggies for a one-pan meal. The thin slices of beef cook quickly just like in flame broiler beef. But stir fry usually has a plain sauce without the signature ginger-garlic flavors. And the beef isn’t coated in cornstarch for added crispness.

Fajitas

Sizzling fajitas