20‑Minute Steakwith Gochujang Gnocchi

Marinade

1. 1

   In a medium bowl, whisk together soy sauce, sesame oil, rice wine vinegar, honey, gochujang, pepper, minced garlic, and grated ginger.

2. 2

   Place the steaks in a shallow dish or zip‑top bag and pour the marinade over them, ensuring each piece is fully coated.

3. 3

   Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

20‑Minute Steak

4. 4

   Remove the marinated steaks from the refrigerator and let them sit at room temperature for 5 minutes while you prepare the pan.

5. 5

   Heat a large skillet or sauté pan over high heat until it is very hot; add 1 tbsp of oil and swirl to coat the surface.

6. 6

   Place the steaks in the pan and sear without moving for about 2 minutes per side, achieving a deep brown crust.

   Kitchen notes · Added by ReelsMeals: Steak develops a deep brown crust without sticking to the pan.

7. 7

   Reduce the heat to medium and continue cooking, flipping every minute, until an internal temperature of 52‑140°F (125‑140°F) is reached (about 3‑4 minutes more for medium‑rare).

8. 8

   Transfer the steaks to a plate, tent loosely with foil, and let rest for 5 minutes.

   Kitchen notes · Added by ReelsMeals: Steak juices settle during the rest.

9. 9

   While the steak rests, add the broccoli florets to the same pan; stir‑fry for 2 minutes until bright green and just tender.

10. 10

    Add the gnocchi to the pan, spreading them in a single layer; cook, stirring occasionally, for 3‑4 minutes until they are lightly browned on the edges.

    Kitchen notes · Added by ReelsMeals: Gnocchi edges turn lightly brown.

11. 11

    Pour in 100 ml of stock (and an extra splash of soy sauce if you like more salt), scraping the browned bits from the pan bottom to deglaze.

12. 12

    Allow the mixture to simmer for 3‑5 minutes, stirring gently, until the sauce reduces and thickens slightly.

    Kitchen notes · Added by ReelsMeals: Pan sauce reduces and lightly coats the gnocchi.

13. 13

    Slice the rested steak against the grain into bite‑size strips.

14. 14

    Arrange the gnocchi and broccoli on serving plates, top with the sliced steak, and drizzle the pan sauce over everything.

15. 15

    Garnish each plate with toasted sesame seeds, sliced spring onions, and a pinch of flaky salt.

16. 16

    Serve immediately while hot, optionally with a wedge of lemon for extra brightness.