The apple in this Korean bulgogi-inspired sauce provides body, sweetness and a bit of acid to tenderize the steak tips. We make enough of it to marinate the steak and serve as a dipping sauce.

EatingWell Magazine, December 2021


Credit: Jacob Fox

Recipe Summary

35 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven. Place a large rimmed baking sheet on the lower rack. Preheat oven to 425°F. Line another baking sheet with foil.

  • Toss potatoes with 2 tablespoons oil and 1/8 teaspoon each salt and pepper in a medium bowl. Carefully transfer to the hot baking sheet. Roast on the lower rack, flipping once, until the potatoes are browned and tender, about 35 minutes.

  • Meanwhile, combine apple, onion, scallion whites, garlic, brown sugar, gochujang, soy sauce and vinegar in a blender. Puree until smooth. Reserve 1/2 cup for serving and pour the rest into the bowl; add steak tips and toss to coat. Marinate at room temperature for 10 minutes.

  • Combine broccolini, the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper in a medium bowl; toss to coat.

  • Arrange the broccolini on one side of the foil-lined baking sheet and the steak on the other side. Roast on the upper rack until the broccolini is tender and an instant-read thermometer inserted in the thickest part of the steak registers 125°F for medium-rare, 10 to 14 minutes. Turn the broiler to high and broil until the broccolini and steak start to brown, 1 to 2 minutes.

  • Serve the steak with the broccolini, potatoes and reserved sauce. Garnish with scallion greens.

Nutrition Facts

3 oz. steak, 1 cup each potatoes and broccolini & 2 Tbsp. sauce
545 calories; fat 20g; cholesterol 74mg; sodium 769mg; carbohydrates 61g; dietary fiber 7g; protein 31g; sugars 22g; niacin equivalents 7mg; saturated fat 5g; vitamin a iu 1618IU; vitamin b6 1mg; potassium 775mg.