Instructions

Combine canola oil, Korean red pepper paste, soy sauce, garlic, red pepper flakes, ginger and sesame oil in a bowl and whisk until the oil is completely incorporated into the marinade. Place steak strips into a large resealable bag and add the marinade. Remove as much air as possible from the bag while sealing and refrigerate for 4–6 hours.

Prepare grill for high heat cooking, approximately 450°F. As the grill comes to temperature, remove the beef from the marinade and pat dry. Thread each slice of beef onto a skewer and grill for 2–3 minutes per side until they reach an internal temperature of 130°F for medium rare. Serve immediately.