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Because really, who has more than thirty minutes these days?

30 Minute Korean Beef + Toasted Sesame Rice |

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!

30 Minute Korean Beef + Toasted Sesame Rice |

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.

30 Minute Korean Beef + Toasted Sesame Rice |

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!

30 Minute Korean Beef + Toasted Sesame Rice |

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.

Oh and hey, those three Korean staples? Totally staples around here. Especiallyย the rice, but I am sure you have noticed that by now.

30 Minute Korean Beef + Toasted Sesame Rice |

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 + Toasted Sesame Rice |

30 Minute Korean Beef and Toasted Sesame Rice

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 Servings
Calories Per Serving: 485 kcal

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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  • 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


  • 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 sautรฉ 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.

Korean Beef + Toasted Sesame Rice-10

Quick AND delicious!

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  1. 5 stars
    I had a craving for broccoli beef (but with chicken) so I used this recipe as the guide. Subbed all the veggies for broccoli, subbed the steak for chicken and halved the cornstarch. Turned out amazing – my family gobbled it up. Will be putting this on repeat!

    1. Hey Laura,
      Happy Friday! Love to hear that this recipe was enjoyed, thanks for giving it a try! Have a great weekend:) xTieghan

    1. Hi Figgy! Sorry this took longer than expected! Is there anything I could help you with to make it quicker next time?

  2. Loved this, it was indeed really quick. The 3 tablespoons of cornstarch resulted in a really thick sauce, luckily a couple of tablespoons solved this rather quickly. The sauce however ended up pretty salty, any idea how i could adjust this? (the extra water didn’t do the trick)

    1. Hi!! Did you use low sodium soy sauce? That is always key for me in recipes like this. so happy you loved the beef, thanks!

  3. hmmm, I found that 4 Tablespoons of cornstarch resulted in a very undesirable consistency. The flavor was nice. I enjoyed the sesame rice.

  4. Teighan, I have 2lbs of flank…would I need to double the sauce or could I get by with the original amount? I’d hate to have to use that much soy and sugar…but whichever works! ๐Ÿ™‚ Can’t wait for dinner tonight! ๐Ÿ™‚

  5. I just made it for Christmas Eve’s Dinner and served it in little baskets made from spring roll pastry and it was delicious. Everyone loved it, thank you for sharing.

    1. Haha! YES!! Thanks Katie!! Loved you hour a day post today. Those are so fun! Oh and it looks a lot warmer in Denver, we are dipping into the teens at night up here!

  6. Wow! Tieghan, you are totally on a roll…now, with a 30-minute meal! That means we have more time to bake, right? Looks amazingly delicious, girl! Thanks for sharing!

    1. Thanks so much, Jackie!!

      Oh and I hope the site is not giving you too many problems. I am hopefully starting the process to switch over to my own server soon. Let’s hope that solves some of the problems!

  7. Oh YES! I love Asian dishes, but even better when they’re quick and easy. This looks incredible, Tieghan! Sllllurrrrppp!

  8. If only I could afford flank steak! This looks insanely good. Maybe someday I’ll make it! ๐Ÿ™‚

  9. Let’s make this lovely gem in 30 minutes and then skip through the fields/mountains/creeks of Coloradoooooo! Ugh, come to Denver! ๐Ÿ˜‰ This meal is gorgeous. As always. ๐Ÿ™‚

  10. Nice flavours here and I like how quick it is! I usually do the ‘long’ version where you have to wait for the meat to marinate and I like to replace the sugar with grated pear, apple or kiwi .

    1. Oh I bet the real version is so flavorful and the pears, apple and kiwi sound incredible! I have to try that! Thanks Kevin!

      1. Psst…my mom always said the enzymes from the fruit tenderizes the beef. And for vegetarians shiitake mushrooms are always a worthwhile replacement ๐Ÿ˜‰

  11. Tieghan, you are speaking my language! I will eat Korean food any day of the week and I love that this bad boy is so quick to prepare. Total win.

  12. 1.) This looks amazing and my fiance will totally do back-flips for this – pinning!
    2.) Kinda missing the extra long title today. Just sayin… ๐Ÿ˜‰