Quick Recipe Version (TL;DR)
Quick Ingredients
- 1½ lb thin-sliced beef (sirloin, ribeye, or top round)
- Marinade: 1/4 cup shoyu (soy sauce), 2 tbsp sugar, 2 tbsp mirin or apple juice, 1 tbsp toasted sesame oil, 3 cloves garlic (minced), 2 green onions (thinly sliced), 1 tsp black pepper
- 3/4 cup all-purpose flour
- 4 large eggs + 2 tbsp water, pinch of salt
- 1/3 cup neutral oil (for pan-frying; use as needed)
- Dipping sauce: 1/4 cup shoyu, 2 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil, 1 clove garlic (minced), 1 tbsp sliced green onion, 1 tsp toasted sesame seeds, pinch gochugaru (optional)
- To serve: 4 cups hot cooked short-grain rice, 1–2 cups kimchi, extra green onions and sesame seeds for garnish
Do This
- 1. Marinate beef 30 minutes: mix marinade, toss beef, chill.
- 2. Stir dipping sauce; set aside 15 minutes.
- 3. Set up dredging: flour in one dish; beaten eggs in another. Heat 2 tbsp oil in a 12-inch skillet over medium (325–350°F surface temp).
- 4. Pat beef dry. Dredge lightly in flour, then dip in egg; let excess drip.
- 5. Pan-fry 1½–2 minutes per side until golden. Adjust heat so egg coating browns, not scorches.
- 6. Drain on rack; repeat, adding oil as needed.
- 7. Slice, garnish, serve over rice with dipping sauce and kimchi.
Why You’ll Love This Recipe
- Classic Hawaiʻi local-style comfort food with crispy-golden egg batter and tender marinated beef.
- Fast stovetop cooking and pantry-friendly ingredients.
- Balanced plate: savory meat jun, fluffy rice, tangy shoyu-vinegar sauce, and kimchi for brightness.
- Great for meal prep, potlucks, or an easy weeknight dinner.
Grocery List
- Produce: Garlic, green onions, kimchi (store-bought), optional herb garnish
- Dairy: None (eggs are in the dairy case, but no dairy is used)
- Pantry: Thin-sliced beef, shoyu (soy sauce), rice vinegar, mirin or apple juice, sugar, toasted sesame oil, black pepper, gochugaru (optional), all-purpose flour, neutral oil, short-grain rice, sesame seeds
Full Ingredients
Beef & Marinade
- 1½ lb thin-sliced beef (sirloin, ribeye, or top round; 1/8–1/4 inch thick)
- 1/4 cup shoyu (soy sauce)
- 2 tbsp granulated sugar
- 2 tbsp mirin or unsweetened apple juice
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 tsp freshly ground black pepper
Egg Dip & Dredge
- 3/4 cup all-purpose flour
- 4 large eggs
- 2 tbsp water
- Pinch of kosher salt
- 1/3 cup neutral oil (such as canola or avocado), used in batches for pan-frying
Tangy Shoyu-Vinegar Dipping Sauce
- 1/4 cup shoyu (soy sauce)
- 2 tbsp unseasoned rice vinegar
- 1 tsp granulated sugar
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
- 1 tbsp thinly sliced green onion
- 1 tsp toasted sesame seeds
- Pinch gochugaru (Korean chili flakes), optional
For Serving
- 4 cups hot cooked short-grain rice
- 1–2 cups kimchi
- Extra sliced green onions and sesame seeds for garnish
Step-by-Step Instructions
Step 1: Slice and marinate the beef
If your beef is not pre-sliced, freeze it for 20–30 minutes to firm, then slice across the grain 1/8–1/4 inch thick. In a bowl, whisk together shoyu, sugar, mirin (or apple juice), sesame oil, garlic, green onions, and black pepper. Add beef and toss to coat well. Cover and refrigerate for 30 minutes (or up to 12 hours for deeper flavor).
Step 2: Mix the tangy shoyu-vinegar dipping sauce
In a small bowl, combine shoyu, rice vinegar, sugar, sesame oil, garlic, green onion, sesame seeds, and gochugaru (if using). Stir until the sugar dissolves. Let sit at least 15 minutes so the flavors meld.
Step 3: Set up the dredging station and preheat the pan
Place flour in a shallow dish. In a second dish, whisk eggs with water and a pinch of salt until no streaks remain. Line a sheet pan with a wire rack or paper towels. Heat a 12-inch skillet over medium heat. Add 2 tablespoons neutral oil and heat to a surface temperature of 325–350°F (the egg should sizzle gently on contact). Adjust heat as needed to maintain this range.
Step 4: Dredge and egg-coat the beef
Remove beef from the marinade, letting excess drip off. Pat each slice lightly with paper towels so it’s damp but not wet—this helps the flour adhere. Dredge lightly in flour, shaking off excess. Dip immediately into the beaten eggs, letting the extra egg drip back into the dish. Work in small batches so the coating stays fresh.
Step 5: Pan-fry until tender and golden
Lay the egg-coated slices in the hot oil in a single layer. Pan-fry 1½–2 minutes per side, or until the egg coating is set and deep golden and the beef is just cooked through. Regulate heat so the coating browns without scorching. Transfer to the rack to drain. Between batches, add 1–2 teaspoons oil as needed to keep a thin film in the pan.
Step 6: Rest, slice, and keep warm
Let the meat jun rest on the rack for 3 minutes to set the crust. Slice across the grain into 1-inch-wide strips for easy eating. If making a large batch, keep cooked slices warm in a 200°F oven while you finish the rest.
Step 7: Plate and serve
Mound hot short-grain rice into bowls or plates. Fan the sliced meat jun over the top. Spoon a little dipping sauce over or serve it on the side for dipping. Garnish with extra green onions and sesame seeds. Add kimchi on the side for a bright, tangy contrast.
Pro Tips
- For ultra-thin slices, chill the beef until firm before slicing and cut across the grain.
- Patting the marinated beef dry prevents soggy coating and helps the flour and egg cling evenly.
- Keep one “dry” hand for flour and one “wet” hand for egg to avoid clumpy fingers.
- Medium heat is key—the egg batter should brown slowly. If it darkens too quickly, lower the heat.
- Drain on a rack, not paper towels, for the crispest exterior.
Variations
- Chicken or Fish Jun: Use thin chicken cutlets (cook 3–4 minutes per side) or firm white fish like mahimahi (2–3 minutes per side). Marinate 20–30 minutes.
- Spicy: Whisk 1–2 tsp gochujang into the dipping sauce or add gochugaru to the flour.
- Gluten-Free: Use rice flour for dredging and tamari instead of shoyu.
Storage & Make-Ahead
Marinate beef up to 12 hours in advance. Whisk the dipping sauce up to 3 days ahead and refrigerate. Cooked meat jun keeps 3 days refrigerated; reheat in a lightly oiled skillet over medium heat 2–3 minutes per side or in a 375°F oven for 8–10 minutes. Freeze cooked slices in a single layer, then store in a freezer bag up to 2 months; reheat from frozen at 375°F for 12–15 minutes.
Nutrition (per serving)
Approximate values with 1 cup rice and sauce: 780 kcal; 33 g protein; 31 g fat; 81 g carbohydrates; 2 g fiber; 1,350 mg sodium. Values will vary based on beef cut, oil absorption, and exact portions.
