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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!

overhead photo of 30 Minute Korean Beef and Peppers with Sesame Rice and chopsticks on side of bowl

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.

30 Minute Korean Beef and Peppers in skillet

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.

overhead close up photo of 30 Minute Korean Beef and Peppers with Sesame Rice

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!

overhead photo of 30 Minute Korean Beef and Peppers with Sesame Rice with hands in photo

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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

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. 

horizontal photo of 30 Minute Korean Beef and Peppers with Sesame Rice

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Comments

  1. 5 stars
    Followed the recipe and it turned out amazing! It will be added in to the monthly rotation. I read other reviews and excited to try broccoli

    1. Hey Angie,
      I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan

  2. 4 stars
    This was delicious! I made with broccoli instead of peppers because that’s what we had on hand. Would add some onion next time. A little salty – maybe I cooked the sauce down too long? Would maybe use less soy sauce next time.

  3. 5 stars
    Delicious!!! I ended up using just the veggies I had on hand and the flavor was amazing. Will definitely make again.

  4. This was delicious – the sauce was so good! Instead of the rice we used riced cauliflower. I had the leftovers for lunch the next day and threw in some sautéed mushrooms which worked well with all the flavors. We would definitely make this again. Thanks for another great recipe!

    1. Hey Bridget,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  5. 5 stars
    Loved the taste and very easy to make! Found it a bit challenging to thicken the sauce though. Remained a bit watery over here.

      1. Hey Rose,
        I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!🇺🇸 xTieghan

  6. 1 star
    I love that you, or someone from your team, responds to every comment, I really do. But I find it a little patronizing that your recipes don’t work and you ask me how you can help me. You can help me by having recipes that work. I went to culinary school. I’ve worked professionally, so if your sauce doesn’t have any acid in it or your food is under seasoned (meaning kosher salt) and I take my time to try and help you improve, because I do want to help you, you’re young, you’re not professionally trained, you don’t seem to have any professional cooking experience, you’re a home cook who takes really pretty pictures, but the food doesn’t taste as good as it looks, then I would expect a different reply than YOU helping ME. I would expect a thanks that I am helping you.

    1. Hey Corey,
      Sorry I am not really sure what you are referring to. Is there a recipe you are having trouble with? No, I am not professionally trained, but I take pride in the fact that I have worked really hard to get to where I am and produce recipes that people really do love. If there is something I can help you with please let me know as your message is unclear. I hope you have a fantastic weekend! xTieghan

    2. Imagine being this cringe.
      You critique her “patronization” of you with…patronizing her yourself?
      Get a clue, bud. Why are you looking up recipes on someone’s blog when you are professionally trained from “culinary school”? I get that dinner for one gets really sad and lonely after a while and that you crave attention but you should go get that from a therapist. Better yet, please see a psychiatrist you absolute loon.

  7. 3 stars
    Wow, I used low sodium soy sauce, but this sauce was still way too salty. I added several teaspoons of lime juice and 1 tsp of white vinegar to balance it out and make it palatable. If I try this sauce again I may try it with only a third cup of soy sauce and then see if or how much acid it needs then. But again, thanks for the inspiration.

  8. In the ingredients list you say to toast 1/4 cup of sesame seeds, but then it says to only add 1-2 tbsps to the rice. Am I missing a step, or why am I making extra toasted sesame seeds?

    1. Hey Tina,
      I like to have leftover sesame seeds to garnish my dishes with. I hope you love the recipe. let me know if you have any other questions! xTieghan

    1. Hey Lisa,
      Here is my recipes for homemade hoisin: in a small bowl, combine 1/4 cup low sodium soy sauce, 2 tablespoons creamy peanut butter, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon molasses, 1 teaspoon Chinese 5 spice powder, and a pinch of black pepper. 
      I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Tayler,
      Yes that is totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    I love your recipes. Seems like every time I see something on Pinterest I want to try it’s from your blog! I made a completely modified version of this dish but it was really good and got a thumbs up from all and the real test- no left overs! Instead of beef, I sautéd chicken breast seasoned with a little garlic, salt and pepper in sesame oil. Then I baked two blocks of extra form tofu, cubed and seasoned the same. Baked on 400 on parchment paper till brown and crisp. Made the sauce on the side (too many picky eaters) and served it with udon noodles, cooked and then sautéed in sesame oil, soy, ginger and garlic. Served with green beans sautéed in butter with shallots, garlic, ginger and soy. Served with toasted sesame seeds. Tasted like a healthy version of Chinese takeout. Thanks for the idea!

    1. Aw that is so awesome to hear! I am so happy you enjoyed this one, Lisa! And I hope you continue to enjoy my recipes! xTieghan

  10. We loved it! This recipe was actually really easy to make, the 30 minutes is no lie. The sauce was very flavorful. I only used 1T of the Gochujang (Korean chili paste) as I don’t love spicy. I wasn’t able to get the sauce to thicken though and was worried about over cooking the steak. So i added 2T of corn starch, worked perfectly. We will 100% make this dish again.

  11. 5 stars
    This turned out awesome! Just had the leftovers as tacos for lunch. Great for a weeknight. Super easy and requires very little prep. Could easily be transformed into a traditional stir fry with carrots, broccoli, etc. Might try that next time.

  12. I made this the other night and my husband absolutely raved over it. The flavors were just fantastic! Thank you For this recipe.

  13. 5 stars
    This is hands-down the BEST Korean Beef I’ve ever had. I made it for my family and they loved it too! This beats take out any day. Thanks for such an amazing recipe!

  14. Your formula for perfect rice is the best! I think I’m an ok cook, but good fluffy jasmine rice has always eluded me. Thank you, thank you!

  15. Plan to make this tonight. I couldn’t find the Korean chili paste but do have Korean chili sauce. Will that work?

    1. Hey Cheryl! I am sure Korean chili sauce will be great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  16. I made this with moose meat last night and it was fantastic, so wonderful to be able to use veggies from the garden. Will definitely make again :)!

  17. I stumbled upon your Instagram and I’m so glad I did. This recipe looks delicious! I am new to cooking and would like to know if the cooking time changes when using chicken? Thanks!

    1. Hey Leah! I would keep the cooking time the same when using sliced chicken breast. The chicken should cook up similar to the steak, just make sure the chicken is browned and white throughout before removing from the stove. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. Hi Tieghan! I am in love with your recipes – one of the most fun parts of my week is going through your site looking for new recipes to try!!
    This recipe looks delicious – is there something I could sub for the hot sauce? My frail little palate sets itself on fire with even a few flakes of chilli flakes….but I’d love to try the Korean BBQ taste!

    1. Hey Michelle! You are so sweet, thank you!

      I would recommend just omitting the chili sauce if you really do not like any heat at all. The recipe should still be tasty minus the heat from the chili sauce. That said, if you think you can handle even just a touch of heat, I would recommend using 1-2 teaspoons of the chili sauce as it really adds a good amount of flavor to this dish. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Kirstin! Chicken will be great! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  19. 4 stars
    This was amazing! Seriously so easy and flavorful. My only bummer was that the sauce never thickened! Probably my error, but it didn’t affect the taste. My rice was just extra juicy.

    1. HI! To thicken the sauce, just simmer it longer on the stove, about 5-10 minutes or so. It should thicken right up. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  20. 5 stars
    Husband and I LOVED this one! So easy but super tasty. && literally takes 30min. Will definitely be making this again 🙂

  21. 5 stars
    It is absolutely delicious! I made this for my late night dinner and it turned out wonderfully. I added cabbage to the dish while I was cooking the peppers and zucchini. This is a great recipie I’ll be sure to make it again in the future!

  22. 5 stars
    Thanks for such a great recipie! It made my wild Saturday night movie watching one to remember. This was simple to make and way better than take-out! I will definitely be making this again.

  23. 5 stars
    You’ve inspired me to start doing a meal plan for the week and I’ve chosen to do recipes from your site. Just tried this recipe and not only was it easy but so delicious!! ? Hubby and I devoured it!

  24. 5 stars
    This is a great recipe when looking for an alternative to the usual steak on the grill. Grilling in January and February in Cleveland is difficult due to the weather so decided to try this Korean alternative. My husband and brother-in-law were recently in Korea and though the hot paste aauce tasted very similar to what they ate on trip to Korea. They loved the recipe and want it again soon!!

  25. This recipe is making stomach growl. Really want to make it but I really hate honey, wondering what else I could sub in for it.

    1. Hey Kat! I recommend subbing and equal amount of brown sugar for the honey. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan

  26. 5 stars
    Absolutely delicious! I did sub sirloin for skirt/flank steak as I prefer a more tender cut of beef. Thanks for a great recipe!

  27. 5 stars
    So stinkin’ good! Its perfect for a busy weeknight, or when you’re craving KBBQ at 2 am when everything is closed! I would argue, that it might even be better than the restaurant version! Extremely well done! More Korean food please!

  28. 3 stars
    I found there was way too much sauce in this recipe. I tried to thicken it up a bit with cornstarch but maybe needed more.
    The flavour of the sauce was good, but too salty for me.

    1. Hi Emily! I am glad you still enjoyed this, but apologize that it did not turn out amazing for you. I hope you try some other recipes of mine, or this again and enjoy it!

  29. I made this for my roommate for Sunday night dinner and she said she felt like she was having a take-out and a movie night!
    This recipe is so good, so easy, and so beautiful. I didn’t have Gochujang so I subbed Harissa and it was still so delicious.
    Have loved making a new recipe every week!

  30. 5 stars
    I made this today, made a couple of small tweaks to make it a touch less caloric, but otherwise it was fantastic. Easy and quick to prepare and packed full of flavour. Will definitely be adding this as a go to meal going forward 🙂

  31. 4 stars
    I made this stir fry last night and it was delicious. It took much longer than 30 minutes but all in all it was easy to make and my family enjoyed it! Packed some for my son’s lunch as well and we finished it off for dinner tonight. I thought it tasted better the second day.

  32. 5 stars
    One of my husband’s and my favorite dishes, ever! We just ate it again for leftovers which were just as scrumptious. I’m so glad I hunted down the Gochujang, it was a rich and savory addition. Tieghan, you have made me a hero to him, a thousand thanks.

  33. Just made this for dinner tonight. It turned out great. Just the right level of spiciness.
    Also, love your food photography.

  34. 4 stars
    I couldn’t get the sauce to thicken- I’m not sure what went wrong. Besides that I’m a fan of this recipe!

  35. Hey, I know it’s one of the primary ingredients but is there an alternative for the sesame oil?? Thank you!

    1. You can swap olive oil. That will still be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  36. 5 stars
    Made this tonight. Yum! Really good! This was very easy and very delicious. Made as written. The only thing I did differently was my sauce didn’t thicken in 5 minutes so I took the beef out of the pan and let the sauce cook down and thicken. Took about another 8-10 minutes. Then I just added the beef and peppers and proceeded per recipe. This is a keeper we really loved it! Looking forward to leftovers for dinner tomorrow after work.

  37. 5 stars
    YUM! We made it with brown rice noodles and sprinkled toasted sesame seeds over the whole thing. SO delicious and easy. Thanks!!!

  38. 5 stars
    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!

  39. 4 stars
    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.

  40. 4 stars
    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!

  41. 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!

  42. 5 stars
    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!

  43. 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.

  44. 5 stars
    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!

  45. You have totally inspired me to make something asian inspired for dinner tonight!!! Sounds delicious!!!

  46. 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

    1. 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

  47. 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!

    1. 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!

  48. 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

  49. This looks perfect for my (slightly) healthier eating kick, and I have some steak in the freezer – have a great week!