Wednesday, July 2, 2014

Soy-free, Gluten-free, Korean BBQ Beef

I adapted this recipe from It tasted like real Korean BBQ and was a nice change. . . almost like going out to eat.  It was easy, too. The grilled meat is nice served over jasmine rice with toasted sesame seeds and sprinkled with chopped scallions (green onions). I stir fried some veggies to go with it.

1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4″) slices
1/2 c.  pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap) or pomegranate juice
1/2 c. GF chicken broth (instead of soy sauce). 1/2 cup tamari (gluten free soy sauce could also work well if can tolerate soy) 
2 Tbsp. brown sugar (I use granulated maple sugar)
2 Tbsp. minced garlic
1 tsp. Sriracha chili sauce (I just added a dash of red pepper flakes instead)
1 1/2 tsp. sesame oil
salt to taste (some chicken broths I use are less salty than soy sauce. Adding a little more salt, if needed, can help make it taste right)
Combine pear juice, chicken broth, salt, brown sugar (or maple), garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.


  1. Sorry to sounds dumb, but is it 1/2 cup chicken stock and 1/2 cup salt?

    1. No worries. I'm glad you asked. It is 1/2 cup chicken broth and sprinkling a little salt to taste. Depending on the chicken broth it may already be salty enough. I find that the chicken broth I use is a little less salty than soy sauce and so I add a little sprinkle more, taste it, and then if it needs more add a little more. You can also use 1/2 cup tamari (gluten free soy sauce) instead of the chicken broth and salt.

    2. I am really glad you asked. I changed the recipe to also help clarify for others.