Marinated Beef Shank Slice Recipe

Prepare beef

Trim any excessive fat or silver skin from the beef shank slices, leaving some connective tissue for flavor. If slices are thicker than 1/2 inch, pound gently between plastic wrap to an even 1/2-inch thickness.

Make marinade

In a medium bowl combine soy sauce, dark soy sauce, mirin (or dry sherry), rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, ground black pepper, and gochujang (if using). Whisk until sugar dissolves and ingredients are homogeneous.

Add aromatics

Stir in the thinly sliced white part of the green onion to the marinade.

Marinate beef

Place the beef shank slices in a shallow dish or resealable bag and pour the marinade over them, ensuring all pieces are coated. Refrigerate at least 1 hour for surface flavor, or up to 6 hours for deeper flavor. If marinating more than 2 hours, turn the slices once halfway through.

Bring to room temperature

Remove the marinated beef from the refrigerator 20–30 minutes before cooking to take the chill off (this promotes even cooking). Reserve the marinade for basting or discard if preferred.

Heat pan

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add the neutral oil and swirl to coat.

Sear beef

Shake off excess marinade from each slice (but do not wipe dry). Place slices in the hot pan without crowding. For 1/2-inch-thick shank slices, sear 2–3 minutes per side for medium-rare to medium depending on thickness. Do not move excessively—allow a brown crust to develop. Work in batches if necessary.

Baste and finish

If you reserved marinade, reduce it in a small saucepan to a simmer for 2–3 minutes to ensure safety, then spoon a little over the meat while finishing. During the last 30 seconds of cooking, add the butter (if using) to the pan and tilt the pan, spooning the melted butter over the slices to glaze.

Rest

Transfer cooked slices to a warm plate and let rest for 5 minutes to allow juices to redistribute. Lightly season with kosher salt to taste if desired.

Garnish & serve

Scatter thinly sliced green onion (green part) and toasted sesame seeds over the rested beef. Serve with lemon or lime wedges on the side for a bright finish.