It's hard to eat just one of these Korean Beef Bites, because they're full of so much flavor and texture! They're a great snack or appetizer to serve when entertaining.
1/2poundflank or sirloin steak
1tablespoonlow-sodium soy sauce or gluten-free tamari
1/2teaspoonfreshly grated ginger
1green onionvery thinly sliced on the diagonal
Slice the steak as thin as you can into at least 24 pieces. If you are using flank steak, make sure to slice across the grain. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the steak and mix to coat. Marinate for at least 10 minutes at room temperature or up to 24 hours in the refrigerator.
Heat a grill pan over high heat. You’ll cook the steak in batches to avoid overcrowding the pan. When the pan is hot, add the steak, and grill 1 to 2 minutes per side, depending on the thickness of your slices.
To serve, on each rice cracker layer a slice of steak, the kimchi, and garnish with green onion.