Because really, who has more than thirty minutes these days?
I like to think most people do. Because let’s be honest, not all my recipes that I post can be done in under thirty minutes and I really do make these recipes for you guys to recreate at home.
Yeah, that’s right. I make them so you can make them, so make them!
Especially make this one.
See, I know your whole family is going to love it. Ok, unless someone in your family does not eat meat. In that case this may not be your meal, but if your family (or just you!) does eat meat, than this is your dinner.
Like possibly even tonight’s dinner.
The number one reason I love this meal?
Because every single picky person in my family ate it. Granted, a few of them complained because it was not regular grilled steak, but they ate it. Halle stickin’ lujah!!
This meant only one meal was made and in under thirty minutes with minimal work.
This is what I like to call a SCORE!
What qualifies me to call this dish Korean? Well honestly, nothing.
I am not Korean and have never been anywhere near Korea, but I do know there are some simple staples in Korean food. Namely soy sauce, sesame seeds and rice. Therefore I went with Korean Beef, plus it just sounded good.
So here’s how she goes.
Did I really just refer to this dish as a she? Yeah, I did. Time to get help!
Anyway, you start by making the rice and toasting up some sesame seeds (YUM). Then stir together the ingredients for the sauce and just throw it all in a pot, boil and done. Stir-fry the steak, stir-fry the veggies, mix it all together with the sauce and serve it over the toasted sesame rice.
Oh and wait, one last thing. Creighton, my eldest brother who lives back in Cleveland. I have to give a public apology to him. I know he is just about dying right now that he did not get to eat this. So Creigh, I am so sorry and I am sorry in advance for tomorrow’s post too. Yeah, you’re gonna want that one too.
Trevor got your share instead. You know how that goes!
30 Minute Korean Beef and Toasted Sesame Rice
- 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
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
To make the rice. Heat the sesame seeds in a small skillet over medium heat, shaking the pan occasionally for about 5 minutes. Remove the seeds when they darken and become fragrant.
Add the water to a medium size pot. Bring to a low boil and then 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 and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds. Note that rice can cook differently for everyone, this is just what works for me.
While the rice cooks start the steak. Slice the flank steak against the grain into 1/4-inch pieces and add to a medium size bowl. To the bowl add the 1 tablespoon of cornstarch and toss well. Set aside.
Mix the remaining cornstarch with 2 tablespoons cold water until there are no lumps. Heat 1 tablespoon of peanut oil in a small sauce pot over medium-low heat. Add the ginger and garlic and sauté about 1 minute. Add the soy sauce, water, hot chili oil, brown sugar, and crushed red pepper. Whisk to combine. Bring the sauce to a boil and whisk in the cornstarch mixture, boil for about 3 minutes. Remove from the heat and set aside.
Heat a large skillet or wok over medium high heat, add 1 tablespoon of oil. Once hot add the red pepper, orange pepper and zucchini. Stir fry for about 5 minutes or until the veggies are soft and tender, then remove from the pan and place on a plate. Return the skillet to medium high heat and add another tablespoon of oil. Grab the steak and add to the skillet, shaking off any extra cornstarch as you place it in the pan. Stir fry for about 2-3 minutes, until just barely cooked through. Now carefully pour the sauce into the skillet. Add the peppers back in and bring the sauce to a boil. Boil 3-4 minutes or until the sauce has thickened and is coating the steak and peppers (the sauce must come to a boil for it to thicken). Stir in the green onions and serve over the toasted sesame rice, sprinkle with toasted sesame seeds if desired.
Quick AND delicious!