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30 Minute Korean Beef and Peppers with Sesame Rice. Oh my gosh…this is the BEST! Stir fried sweet, spicy, and tangy Korean beef, with garden fresh bell peppers, basil, and green onions, all served over toasted sesame rice. It’s colorful, super quick, so delicious, and possibly the best recipe you’ll make this week. Trust me, this is good, and everyone loves it!
Happiest Monday everyone! Hoping you all had a great weekend and are enjoying these late summer August days. My brother Kai (who is HBH’s video producer) and I spent the weekend filming some new video content and working away pretty much all Saturday and Sunday. Thankfully, I was able to take a little me time on Sunday to prepare for my week away. As I mentioned in yesterday’s Favorite’s post, I’m off to LA today for some photoshoots and meetings. Looking forward to some LA heat and sunshine, because I know when I return home at the end of the week, fall will very much be settling in around (no issues here). I always, always stress the day leading up to a trip away, but always have the best time away. Work trips like this keep me energized and inspired, so I’m exited for the time away!
Anyway, that’s a quick two second recap of what’s happening, but let’s move along and talk about this easy Korean beef that’s perfect for busy nights, back to school family dinners, and really everything in between.
My little sister Asher has her first day back at school this Thursday, and while I’m not personally a parent, I know that back to school time is so crazy busy for everyone. Between adjusting to new schedules, making lunches, after school activities, and parent teacher conferences, life goes from lazy and laid back, to hectic and go, go, go.
And for those of us who are not heading back to school, or don’t have kids, life still gets busier come the end of summer and I think we can all appreciate a good 30 minute dinner.
I mean, right? Yes, or course.
It’s really no secret that I love a good Korean meal, especially after experiencing them first hand in Korea this past winter. They’re sweet, spicy, tangy, a little salty, and all things really good.
Here are the details.
The sauce is a simple mix up of soy sauce, honey, Korean chile paste, ginger, and garlic. Traditionally a Korean based sauce has wheat flour, sugar (or corn syrup), vinegar, and spices, but I really wanted not only to simplify things, but healthify them as well. This Korean beef still has all the great flavors of most Korean dishes, it’s just simpler and much less sugary.
Cool. Cool.
Start off by making the sauce, then stir fry the bell peppers and zucchini, add the steak, add the sauce, stir it all up and you’re done. Simple, quick and easy.
I wanted to use up all the peppers we have growing in the garden, so those were the obvious choice for my veggies, but feel free to use a mix of veggies you love most or have on hand. I also knew that basil had to be included, because I’m literally up to my ears in fresh basil right now. And that’s no exaggeration, we have so much basil.
And yes, I know that some of these ingredients are not traditional Korean ingredients, but the the flavors are inspired by Korea, so go with me on this…
In addition to the Korean beef and peppers, I also cooked up a simple batch of toasted sesame rice. It’s completely up to you if you’d like to make this, but it is really good, and the perfect side dish for this saucy Korean beef. OK and fine, you guys know I love a good meat and rice bowl situation. I can’t help it, sometimes you have to fall back on the things you know and love.
If you wanted to make this even healthier, try swapping white rice for brown rice or quinoa, either would be so good!
And that is it! Simple, quick, easy, and delish. Perfect for any night of the week, but especially a busy Monday night.
Enjoy!
If you make this 30 minute Korean Beef and Peppers, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this dish, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
30 Minute Korean Beef and Peppers with Sesame Rice
Servings: 6
Calories Per Serving: 704 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 cup low sodium soy sauce
- 1/4 cup honey
- 1-2 tablespoons Gochujang (Korean chili paste)
- 1 inch fresh ginger, grated
- 2 cloves garlic, grated
- 2 teaspoons toasted sesame oil, plus more for serving
- 2 tablespoons extra virgin olive oil, sesame oil, or peanut oil
- 3 bell peppers, sliced
- 1 zucchini, chopped
- 1 1/2 pounds skirt or flank steak, thinly slice against the grain
- 4 green onions, chopped
- 1/2 cup fresh basil, roughly chopped
Toasted Sesame Rice
- 1 cup uncooked jasmine rice
- 1 tablespoon toasted sesame oil
- 1/4 cup toasted sesame seeds
Instructions
- 1. To make the sauce. In a glass measuring cup or jar, combine the soy sauce, honey, Gochujang (Korean chile paste), ginger, garlic and sesame oil. 2. Heat 1 tablespoon oil in large skillet over high heat. When the oil shimmers, add the peppers and zucchini. Cook 5 minutes or until the veggies are soft and tender, remove from skillet to a plate.3. Return the skillet to high heat and add another tablespoon of oil. Add the steak and cook, undisturbed for 2-3 minutes. Stir and cook, undisturbed for another 2-3 minutes. Pour in the sauce and bring to a boil, reduce the heat to medium and cook until the sauce thickens and begins to coat the steak, about 5 minutes. Add the peppers, zucchini, and green onions, cook 1 minute and then remove from the heat. Stir in the basil.4. Divide the rice among bowls and spoon the beef and peppers overtop. Top with fresh basil and green onions. Eat!
Toasted Sesame Rice
- 1. Add 2 cups water to a medium pot and bring to a boil over high heat. Add the rice and sesame oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 15 minutes (don’t take any peeks inside!). 2. Remove the lid and fluff the rice with a fork. Stir in 1-2 tablespoons toasted sesame seeds.
This was terrific! I was surprised at how great this recipe turned out. I will definitely be making this again. I didn’t really measure the sauce ingredients, and I used bottled ginger juice because I didn’t have any fresh ginger. I also only used 1/2 a bell pepper but added some red onion and cherry tomatoes along with zucchini. I served it with plain basmati rice. Next time, I think I will add mushrooms. Can’t wait to have the leftovers for lunch. I also made your sesame noodles recently, and they were good and fast too! Thank you for the healthier, 30-minute recipes!
I am so happy to hear that Gene! I hope you continue to love my recipes, thank you!
That was dee-licious…made it tonight
So glad you liked this! Thank you Lisa!
I made this tonight and it was spot on. Bit spicy, bold flavour and tasty. I didn’t have Gochujang (Korean chili paste) so used an alternative home made paste (chilli flakes, soy sauce and little sugar). Add a few mushrooms as I like them in any stirfry.
I am so glad you enjoyed this Ali! Thank you!
I made this last night and it was great. My husband and I didn’t care for the rice so we wouldn’t do it again but the beef/veggies were delicious. Next time we’ll probably do it lettuce wrap style as we both felt that it needed a crunch… and maybe add some water chestnuts. The sauce would be great used in beef and broccoli too. We will make again!
Love that idea! I hope you love this even more the next time you make it Wrenn! Thank you!
This looks so so good! I also love the whole bowl situation – perfect for a lazy Monday night eating dinner on the couch while watching your favorite show. Haven’t tried sesame rice either but it seems like such a great idea!
YES! I hope you do try this and enjoy it! Thank you Emmeline!
Making this right now and the sauce is ridiculous! I did not have Gochujang so replaced with Thai chili paste.I have made several of your dishes and all are spot on. When you cook a lot you need inspiration, thank you!
Thank you so much Tiffany!
Hi Tiegan, I made this for dinner tonight and it was fab. My husband loved it and so did I. It has been so hot in Seattle,
not normal for us. Now, we have wildfire smoke so we can’t open our homes. I made this on our barbeque outside to keep the house closed and it was fabulous.Thsnk you for all the great ideas. I love your recipes so keep em comin.
Thank you so much Becky! I am so glad you loved this recipe!
This was so great and easy to prepare. Tossed some cucumbers soaked in rice vinegar on the top; this whole recipe screams summer produce and is a great way to clear those “extras” out of the fridge and garden!
I am so glad you loved this Christina! Thank you so much!
Just bought Gochujang.. Can’t wait to try this!! Yum…
Thank you! I hope you love this recipe!
You have totally inspired me to make something asian inspired for dinner tonight!!! Sounds delicious!!!
Thank you so much! I hope you love this!
Ah this is so cute! I’m a huge fan of Korean food so these are right up my alley. You have to tell me where these bowls are from because I’m obsessed
Hey Sarah! I found the bowls on Etsy. Just search hand made pottery bowls and lots of great options will come up! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
So much better than take-out!!! YUM 🙂
Thank you so much Brittany!
Hi Tieghan,
I’m just wondering where all the excess food you prepare goes? You’ve mentioned experimenting with some recipes multiple times, and I’m curious about where those extras end up.
Love your blog, and today’s recipe looks like a winner!
Hi Brenda! For the most part, all the food I prepare goes to my family or friends and neighbors! I have tried to give it to shelters before, but they do not accept already prepared food. In the near future I am going to try to go around and give it out to people that may need it!
This looks completely delicious and very similar to a recipe I make at home, so next time I’m cooking it I’ll have to thrown in some of your suggestions – cause this looks seriously NOM!!
Rebecca
Thank you so much Rebecca!
This looks perfect for my (slightly) healthier eating kick, and I have some steak in the freezer – have a great week!
I hope you love this Rachel! Thank you!