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.
Loved the flavour of this recipe. I used up my peppers, zucchini and broccoli, as my husband always wants more veggies. I didn’t make the coconut rice, substituted brown Jasmine.
Will be making this again!
Hey Carolin,
Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx
This recipe is delicious, I love the sauce. Easy and delicious weeknight dinner. The only change I made to the recipe is that I removed the beef after it was cooked through and reduced the sauce some on its own before adding everything back to the pan, since it was taking longer than I expected and I didn’t want to overcook the beef. Will definitely make this again!
Hey Kristin,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
This recipe is delicious!! A 10 out of 5! I had a skirt steak to use and searched in your recipes ! I was not disappointed. Followed recipe , perfect!! Loved the rice too. Liked Your cooking tip on cooking the beef, undisturbed.
Really made the meat turn out tender. Thank you for sharing your talent with the world!!
Hey Gena,
Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:)
This recipe is easy to make and tastes delicious! Will be making this again and again.
Hey Maria,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
This was delicious
Hi Amy,
Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan
This was yum and came together quickly. I substituted chicken for the beef and added broccoli. Adding it to my weeknight staples for sure!
Hey Angela,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
This was so yummy! I had to improvise a bit but the beef is so good I will use the sauce on EVERYTHING!
I substituted Coconut Aminos for the soy sauce, and I don’t do real spicy so instead of using chili paste, I used Red Curry paste. And I served it over soba noodles instead of rice, because I was feeling lazy. Really enjoyed this. ☺️
Hi Jacki,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Super good! Easy too! Very colorful, I used 3 colors of peppers 🙂
Hey Kelly,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
This came out SO good, I swapped the beef for bison and WOW! I’m new to bison, so wasn’t sure what to expect but this recipe combined with high quality bison meat was a win. Husband loved it and he isn’t usually into Asian food.
Hey Samantha,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
I loved this quick & easy dinner! I almost never have recipes done in the amount of time they actually say but this really only took me 30 minutes!! I uses regular soy sauce because that’s what I had on hand and it was definitely too salty but not too salty to not eat! Will definitely make again!!
Hi Mackenzie,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Made this last night for dinner and we all loved it. I used only three peppers for us that was enough. Making Korean tacos tonight
Hi Kathy,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Can you do the rice that way in an electronic rice cooker where you typically just put in water and rice?
Hey there,
Sorry, I have never used a rice cooker so I do not know the cooking measurements for using one. Please let me know if you give the recipe a try, I hope you love it! xTieghan
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
Hey Angie,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
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.
Hey Megan,
Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
Delicious!!! I ended up using just the veggies I had on hand and the flavor was amazing. Will definitely make again.
Hey Julie,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan