I love making quick and satisfying meals that taste like they came from a restaurant but only need one skillet. This pan-fried rice cakes with steak recipe is rich, savory, and perfect for busy days.
Pan-Fried Rice Cakes with Steak
I make this dish when I’m craving something hearty yet simple. Tender steak strips pair beautifully with chewy rice cakes, and the black pepper sauce coats everything in deep, comforting flavor. It’s a balanced meal that always impresses.
Why you‘ll love this recipe
Uses just one skillet from start to finish
Steak stays juicy, rice cakes are chewy and saucy
Quick to prepare, great for weeknight meals
Beginner-friendly recipe that looks and tastes impressive
Easy to customize with onions, bell peppers, or other veggies
Ingredients
Main Ingredients
- 1 piece steak (250–300g) – sirloin, ribeye, or tenderloin, 1.5–2cm thick
- 200g rice cakes – fresh, frozen, or dried (if dried, soak 2 hours before cooking)
Steak Marinade
- 3g–4g freshly ground black pepper
- 1tsp cooking oil (olive or corn oil recommended)
- 1tsp light soy sauce
Sauce
- 10g minced garlic (about 1tsp)
- 1tsp light soy sauce
- 1tsp oyster sauce
- 2g freshly ground black pepper
- 100ml water
Optional Add-ins
- 100g onion (about 1/2 onion), sliced into 0.5cm strips
Garnish
- 2g toasted white sesame seeds
- 1g parsley flakes (optional)
Note: If using dried rice cakes, soak in cold water for 2 hours before cooking and extend boiling time to 5–8 minutes.
Instructions:
Marinate the Steak: Pat the 250-300g steak completely dry with paper towels. Cut it against the grain into 1cm wide strips.
In a bowl, combine the steak strips with 1 tsp cooking oil, 1 tsp light soy sauce, and 3-4g freshly ground black pepper. Toss gently to coat. Let it marinate for 30 minutes at room temperature.
Prepare Components: While the steak marinates, bring a pot of water to a boil. Cook the 200g rice cakes according to package directions (usually 3-5 minutes for fresh/frozen) until softened. Drain and rinse with cold water to stop the cooking and prevent sticking. Set aside. 
In a small bowl, whisk together all the sauce ingredients: 10g minced garlic, 1 tsp light soy sauce, 1 tsp oyster sauce, 2g black pepper, and 100ml water. Slice the onion into strips if using.
Sear the Steak: Heat a large skillet over high heat. Add 1 tsp of cooking oil. When the oil is hot, add the marinated steak strips in a single layer, working in batches if needed to avoid overcrowding. Let them sear undisturbed for 1 minute to develop a brown crust. Flip and cook for another minute until browned but still tender inside.
Sauté Aromatics: Add the sliced onion (if using). Sauté over medium heat for 1-2 minutes until it begins to soften.
Combine and Simmer: Add the drained rice cakes. Pour the prepared sauce over everything. Bring the sauce to a boil, then reduce the heat to low. Simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
Garnish and Serve: Remove from heat. Garnish with 2g toasted sesame seeds and 1g dried parsley flakes if desired. Serve immediately.
Frequently Asked Questions
Can I use chicken instead of steak?
Yes, thinly sliced chicken breast or thighs work well, though the flavor will be lighter.
What if I don‘t have oyster sauce?
You can replace it with 1tsp soy sauce plus 5ml water for a lighter taste.
Can I make this spicier?
Absolutely—add a little chili paste or red pepper flakes to the sauce for heat.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a splash of water to soften the rice cakes again.
One-Pan Steak and Tteokbokki
Ingredients
Main Ingredients
- 1 piece steak 250–300g – sirloin, ribeye, or tenderloin, 1.5–2cm thick
- 200 g rice cakes – fresh frozen, or dried (if dried, soak 2 hours before cooking)
Steak Marinade
- 3 g–4g freshly ground black pepper
- 1 tsp cooking oil olive or corn oil recommended
- 1 tsp light soy sauce
Sauce
- 10 g minced garlic about 1tsp
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 2 g freshly ground black pepper
- 100 ml water
Optional Add-ins
- 100 g onion about 1/2 onion, sliced into 0.5cm strips
Garnish
- 2 g toasted white sesame seeds
- 1 g parsley flakes optional
Instructions
- Marinate the Steak: Pat the 250-300g steak completely dry with paper towels. Cut it against the grain into 1cm wide strips. In a bowl, combine the steak strips with 1 tsp cooking oil, 1 tsp light soy sauce, and 3-4g freshly ground black pepper. Toss gently to coat. Let it marinate for 30 minutes at room temperature.
- Prepare Components: While the steak marinates, bring a pot of water to a boil. Cook the 200g rice cakes according to package directions (usually 3-5 minutes for fresh/frozen) until softened. Drain and rinse with cold water to stop the cooking and prevent sticking. Set aside. In a small bowl, whisk together all the sauce ingredients: 10g minced garlic, 1 tsp light soy sauce, 1 tsp oyster sauce, 2g black pepper, and 100ml water. Slice the onion into strips if using.
- Sear the Steak: Heat a large skillet over high heat. Add 1 tsp of cooking oil. When the oil is hot, add the marinated steak strips in a single layer, working in batches if needed to avoid overcrowding. Let them sear undisturbed for 1 minute to develop a brown crust. Flip and cook for another minute until browned but still tender inside.
- Sauté Aromatics: Add the sliced onion (if using). Sauté over medium heat for 1-2 minutes until it begins to soften.
- Combine and Simmer: Add the drained rice cakes. Pour the prepared sauce over everything. Bring the sauce to a boil, then reduce the heat to low. Simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
- Garnish and Serve: Remove from heat. Garnish with 2g toasted sesame seeds and 1g dried parsley flakes if desired. Serve immediately.
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