Description
This Brown Sugar Glazed Beef recipe features tender thinly sliced beef steak cooked in a sweet and savory glaze made from brown sugar, soy sauce, vinegar, and aromatic spices. Quick to prepare and packed with flavor, it’s perfect served over rice or noodles and garnished with sesame seeds and green onions for a vibrant finish.
Ingredients
Scale
Beef and Seasoning
- 1 lb beef steak (sirloin, flank, or ribeye), thinly sliced against the grain
- Salt and pepper to taste
- 2 tablespoons olive oil
Brown Sugar Glaze
- 1/4 cup brown sugar (packed)
- 1/4 cup soy sauce (low sodium)
- 2 tablespoons apple cider vinegar or balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated (or 1/2 teaspoon ground ginger)
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon red pepper flakes (optional)
Garnish
- Sesame seeds
- Green onions, chopped
Instructions
- Prepare the Beef: Season the thinly sliced beef steaks with salt and pepper evenly to enhance flavor.
- Heat the Skillet: Preheat a large skillet over medium-high heat and add the olive oil, ensuring it coats the pan.
- Cook the Beef: Add the beef slices in batches to avoid overcrowding. Cook each side for 2-3 minutes until browned and cooked through. Remove and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant but not burnt.
- Create the Glaze: Stir in the brown sugar, soy sauce, vinegar, Worcestershire sauce, and ginger into the skillet.
- Simmer the Sauce: Allow the sauce to gently simmer for 3-5 minutes, stirring occasionally until it thickens slightly and becomes glossy.
- Add Heat and Flavor: If desired, stir in red pepper flakes and sesame oil to add depth and a touch of spice to the glaze.
- Toss Beef in Glaze: Return the cooked beef slices to the skillet, tossing thoroughly to coat them well in the thickened brown sugar glaze.
- Warm Through: Cook for an additional 1-2 minutes so the beef absorbs the glaze and is heated completely.
- Adjust Seasoning: Taste the dish and add additional salt, pepper, or vinegar as needed to balance the flavors.
- Serve: Plate the glazed beef over cooked rice, noodles, or steamed vegetables for a complete meal.
- Garnish: Sprinkle sesame seeds and chopped green onions on top for a fresh, crunchy, and fragrant finish.
Notes
- Use thinly sliced beef to ensure quick and even cooking.
- If preferred, substitute apple cider vinegar with balsamic vinegar for a richer flavor.
- To avoid overcooking, do not overcrowd the pan when cooking the beef; cook in batches if necessary.
- The glaze thickens as it simmers; adjust simmer time if needed to achieve desired consistency.
- Add red pepper flakes gradually to control the level of heat.
- This dish pairs well with steamed white rice, jasmine rice, or Asian-style noodles.
- For a gluten-free version, use tamari sauce instead of soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
