Next Post
The Best Chocolate Chip Peanut Butter Swirled Cookie Bars.
This post may contain affiliate links, please see our privacy policy for details.
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.
came here for the sesame rice! this looks amazing.
Haha love that! I hope you try this! xTieghan
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!
Thank you so much Alyssa! That is so amazing to hear! xTieghan
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!
Love to hear that Miluska! Thank you so much! xTieghan
Plan to make this tonight. I couldn’t find the Korean chili paste but do have Korean chili sauce. Will that work?
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
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 :)!
Thank you so much Bryanne! So glad you loved this! xTieghan
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!
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
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!
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
This was SO easy and SO delicious! THANKS?
Thank you so much JoAnn! I am so glad you loved this! xTieghan
Could I use chicken instead of steak?
Thanks!
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
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.
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
Husband and I LOVED this one! So easy but super tasty. && literally takes 30min. Will definitely be making this again 🙂
Thank you so much Taylor! I am so glad you both loved this! xTieghan
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!
That is so amazing to hear! Thank you Angel!
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.
I am so glad you loved this recipe! Sounds like an amazing night in! Thank you Natalie! xTieghan
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!
That is so amazing! I am so glad you both loved this recipe, Mish!
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!!
That is so amazing! I am so glad you all loved this recipe, Mary! Thank you!