Sep 10 2026
Restaurants›종로 Jongro Korean BBQ Buffet›Beef Finger (salt & Garlic) Recipe

Beef Finger (salt & Garlic) Recipe

Inspired by 종로 Jongro Korean BBQ Buffet
Time30m
Serves3

Make Beef Finger (salt & Garlic) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef Fingers

Garlic Finish & Sauce

Method

Beef Fingers

  1. 1

    Prepare the beef

    Pat the beef dry with paper towels. Slice across the grain into 1/2-inch thick strips about 3–4 inches long to create 'fingers'. Drying meat well will promote better browning.

  2. 2

    Tenderize (optional)

    If using baking soda for extra tenderness, sprinkle 1/2 tsp baking soda over the sliced beef, toss to coat evenly, and let rest for 10–15 minutes. After resting, rinse briefly under cold water and pat completely dry. (Skip this step if you prefer not to use baking soda.)

  3. 3

    Season

    Place the dried beef strips in a bowl. Add 1 1/2 tsp kosher salt, 1 tsp granulated garlic, and 1/2 tsp freshly ground black pepper. Toss to coat each strip evenly and let sit for 5 minutes so flavors adhere.

  4. 4

    Heat the pan

    Warm a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 2–3 minutes. Add 2 tbsp neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

  5. 5

    Sear the beef

    Working in a single layer (cook in batches if necessary to avoid crowding), add the beef fingers to the hot pan in a single layer. Let cook undisturbed for 1–1.5 minutes to develop a deep brown crust, then flip and sear the other side for another 1–1.5 minutes. The interior should be medium-rare to medium depending on thickness; cook an extra 30–60 seconds per side for medium-well. Transfer seared beef to a warm plate.

Garlic Finish & Sauce

  1. 6

    Make the garlic butter sauce

    Reduce heat to medium-low and add 2 tbsp butter to the same pan. Once melted, add the 3 cloves minced fresh garlic and sauté briefly, about 20–30 seconds, until fragrant but not browned.

  2. 7

    Deglaze and season

    Add 1 tbsp soy sauce and 1/2 tsp rice vinegar or lemon juice to the pan to deglaze, scraping up any browned bits from the bottom. Stir for 20–30 seconds until the sauce is slightly reduced and glossy.

  3. 8

    Combine beef and sauce

    Return the seared beef fingers (and any accumulated juices) to the pan. Toss quickly to coat the beef in the garlic butter sauce and warm through, about 30 seconds to 1 minute.

  4. 9

    Finish and garnish

    Remove from heat. Taste and adjust seasoning with a pinch more salt if needed. Sprinkle with chopped fresh parsley or sliced green onion and 1 tsp sesame seeds if using. Serve immediately.

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