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Sous vide skirt steak thinly sliced and garnished with chopped green onion.

Sous Vide Skirt Steak (Sous Vide Bulgogi)

Sous Vide Skirt Steak is marinated and cooked to tender and juicy perfection with a sweet and savory bulgogi sauce!
Course Dinner
Cuisine Korean
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Marinating time 12 hours
Total Time 16 hours 20 minutes
Servings 4 people
Calories 293kcal



  • 1 ½ pounds skirt steak
  • ½ pear diced
  • 4 garlic cloves smashed or minced
  • ½ teaspoon sesame oil
  • 2 teaspoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • ½ teaspoon ginger minced
  • Lettuce optional - for serving
  • Sticky rice optional - for serving
  • Kimchi optional - for serving


  • Combine all the marinade ingredients in a bowl and mix to combine.
  • Place the skirt steak in a vacuum sealable bag with the marinade ingredients. A ziplock bag can also be used if using the water displacement method (see above in post for explanation).
  • Use a vacuum sealer to remove the air and store in the fridge overnight to marinate.
  • Once the meat has marinated, heat a sous vide water bath to 131F degrees and cook the beef for 4 hours.
  • Remove the beef from the water bath and place in an ice bath for 10 minutes.
  • Remove the beef from the bag, reserving the juices, and pat dry.
  • Heat a grill or a cast iron skillet over high heat until smoking and sear the beef for 60 seconds per side, until a brown crust is formed.
  • Slice and serve in lettuce wraps with Korean sticky rice, kimchi and drizzled with reserved bag sauce.


  1. Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
  2. For the best results, be sure to marinate the steak overnight in the fridge. This will give the steak time to absorb the marinade flavors.
  3. Make sure to pat the beef dry before pan searing or grilling. This will help with browning.
  4. Don't sear your skirt steak for more than 60 seconds per side as it will overcook.
  5. Make sure you cut the steak against the grain as thinly as possible. 


Serving: 6ounces | Calories: 293kcal | Carbohydrates: 6g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 698mg | Potassium: 558mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 3mg