Tender & Flavorful Beef Cubes (Chap Steak)
Tender & Flavorful Beef Cubes (Chap Steak)
Weekend Feast: Delicious Beef Cubes with Hearty Radish Greens Soup
Elevate your weekend meals or any day with this simple yet elegant Beef Cubes (Chap Steak) recipe. Experience the delightful combination of tender beef, crisp vegetables, and a savory-sweet oyster sauce glaze. Perfectly complemented by a comforting and nutritious Radish Greens Soup (Sirakguk), this meal is sure to impress. Enjoy a restaurant-quality dining experience right at home!
For the Beef Cubes (Chap Steak)- 300g beef (sirloin or tenderloin), cut into bite-sized pieces
- 1/2 onion, roughly chopped or diced
- 3 Korean green chilies (cheongyang peppers), seeds removed and finely chopped (adjust to spice preference)
- 1/2 bell pepper (any color), roughly chopped or diced
- 2 tbsp oyster sauce
- Pinch of salt
- Pinch of black pepper
- A little sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
First, prepare the vegetables for the beef cubes. Roughly chop or dice the onion. Finely chop the Korean green chilies after removing the seeds. Chop the bell pepper into similar sizes for added color and texture. If you enjoy a spicier dish, feel free to increase the number of green chilies or leave the seeds in.
Step 2
Heat a frying pan over medium-high heat. Add the beef and sear it briefly on all sides until just browned. Be careful not to overcook, as this can make the beef tough. Once browned, cut the beef into bite-sized pieces.
Step 3
In the same pan, add the chopped onion, bell pepper, and green chilies. Sauté until the vegetables are slightly softened and translucent. Add the oyster sauce and stir-fry quickly to coat everything evenly. You can add a pinch of salt to adjust the seasoning if needed, though the oyster sauce usually provides enough flavor.
Step 4
Finish by sprinkling a pinch of black pepper for aroma and a drizzle of sesame oil off the heat. Transfer the delicious beef cubes to a serving plate. Sprinkle with sesame seeds for a nutty finish and a visually appealing presentation.
Step 5
[Making the Radish Greens Soup] In a pot, bring the anchovy-kelp broth (about 4 cups) to a boil. Add the pre-cooked and chopped radish greens. It’s best to rinse the greens beforehand to remove any excess saltiness from the soybean paste. 
Step 6
Simmer the radish greens until tender. Then, dissolve the soybean paste (1 tbsp) and add the minced garlic (1/2 tbsp). It’s helpful to dissolve the soybean paste through a sieve to prevent lumps. Once the soup is well combined and begins to boil, add the chopped Korean green chilies (if using) and simmer for another minute. This results in a hearty, savory, and slightly spicy soup, perfect for a comforting meal.
