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30-Minute Korean Beef and Toasted Sesame Rice

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This 30-minute Korean Beef with Toasted Sesame Rice brings together tender beef, sautéed vegetables, and a sweet, spicy sauce served alongside toasted sesame rice. A quick, flavorful meal packed with bold Korean flavors, perfect for busy weeknights or impressing guests!

Ingredients

For the Korean Beef:

1 pound flank steak

4 tablespoons cornstarch, divided

2 tablespoons water

4 tablespoons peanut oil

1 teaspoon ginger, grated

2 cloves garlic, minced or grated

3/4 cup soy sauce

1/2 cup water

2 tablespoons hot chili sesame oil

1/3 cup brown sugar

1 teaspoon crushed red pepper flakes

1 red pepper, sliced

1 orange pepper, sliced

1 zucchini, chopped

4 green onions, chopped

For the Toasted Sesame Rice:

1 cup uncooked jasmine rice

2 cups water

1 tablespoon toasted sesame oil

1/4 cup toasted sesame seeds

4 scallions or green onions, sliced

Instructions

For the Korean Beef:

  1. Prep the beef: Slice the flank steak against the grain into thin strips. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Toss the beef strips in this cornstarch mixture to coat them evenly.

  2. Make the sauce: In a separate bowl, whisk together the soy sauce, 1/2 cup water, hot chili sesame oil, brown sugar, and crushed red pepper flakes. Set this sauce aside.

  3. Cook the beef: Heat the peanut oil in a large skillet or wok over medium-high heat. Once hot, add the beef and cook for 2-3 minutes until browned and crispy. Remove the beef from the skillet and set aside.

  4. Sauté the vegetables: In the same skillet, add the grated ginger and minced garlic, cooking for about 30 seconds until fragrant. Add the sliced red and orange peppers, zucchini, and half of the green onions. Stir-fry the vegetables for about 3-4 minutes, until they are just tender.

  5. Combine and cook: Return the beef to the skillet with the vegetables. Pour the sauce over the beef and veggies and stir to coat everything evenly. Let it simmer for 2-3 minutes to allow the sauce to thicken and the beef to soak up the flavors.

  6. Finish the beef: Once the sauce has thickened, remove the skillet from the heat. Sprinkle the remaining green onions on top and set aside.

For the Toasted Sesame Rice:

  1. Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 18-20 minutes until the rice is tender and the water has been absorbed. Remove the pot from the heat and let it sit for 5 minutes.

  2. Season the rice: After the rice has rested, fluff it with a fork. Drizzle the toasted sesame oil over the rice and stir in the toasted sesame seeds. Garnish with sliced scallions or green onions.

Assemble the Dish:

  1. Serve the Korean beef over a bed of toasted sesame rice, ensuring to scoop up plenty of vegetables and sauce with each serving.

  2. Garnish with extra green onions, and enjoy!

Notes

Vegetarian option: Swap the beef for tofu or tempeh for a vegetarian version. Press the tofu to remove excess water before pan-frying for better texture.

Other vegetables: Add mushrooms, carrots, or bok choy to customize the stir-fry to your liking.

Spicy: Increase crushed red pepper flakes or fresh chili peppers for more heat.

Find it online: https://familydinnercooking.com/30-minute-korean-beef-and-toasted-sesame-rice/