korean bbq steak tips

Sweet and Spicy BBQ Steak Tips

Last Updated on August 29, 2022

These sweet and savory steak tips cook in a matter of minutes, with a quick and tasty homemade BBQ marinade and sauce that is similar to a Korean sweet and spicy ssamjang sauce.

There are a few similarities between the sauce used in this recipe and a common sweet, spicy, and savory sauce popular in Korean cooking called ssamjang. Like ssamjang, this recipe incorporates a fermented soybean sauce—in this instance, tamari. However, this recipe uses a Malaysian sambal pepper sauce versus the Korean red chili paste—gochujang—and substitutes the traditional sweetener of honey or sugar with maple syrup.

Sweet and Spicy BBQ Steak Tips

4.19 from 165 votes
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Protein: Beef
Cut: Steak Tips
Diet: Dairy Free, Gluten Free
Course: Appetizer, Main Course, Meal Prep
Prep Time: 4 hours 10 minutes
Cook Time: 7 minutes
Total Time: 4 hours 17 minutes
Servings: 4 people


  • 1 pkg ButcherBox Premium Steak Tips
  • ½ c maple syrup
  • 1 c tamari
  • 1 Tbsp sesame oil
  • 2 Tbsp mirin
  • 4 cloves garlic grated
  • 2 tsp fresh ginger grated
  • 1 tsp sambal chili paste


  • Combine all ingredients excluding steak tips in a saucepan, and simmer for 8 minutes, stirring occasionly. Remove from heat and bring to room temperature.
  • Reserve ½ c of BBQ sauce. Pour the rest in a resealable, leak-proof bag with steak tips, and refrigerate 4 hours.
  • Preheat oven to 400°F.
  • Bring steak tips to room temperature. Pat steak tips dry with paper towels, and discard all excess marinade.
  • Preheat large, cast-iron skillet or oven save skillet, and add 1 Tbsp avocado oil. Once oil is hot, sear steak tips on both sides for 1 minute per side.
  • Place skillet in oven to finish steak tips. Roast for 3-5 minutes, or until meat thermometer reads 125°F when inserted into the thickest part.
  • Serve with your favorite stir-fried vegetables and the reserved BBQ sauce.
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.