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Korean-Style Beef |

Korean Style Beef

Korean-Style Beef

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Calories Per Serving: 770 kcal

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



  • Before You Cook
    Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry
    Ingredient(s) used more than once: sesame oil, green onions
    1. Toast the Sesame Seeds
    Place a large non-stick pan over medium heat. Add sesame seeds to hot, dry pan. Toast until fragrant, 3-5 minutes.
    Remove from burner. Transfer seeds to a plate. Wipe pan clean and reserve.
    While seeds toast, continue recipe.
    2. Cook the Rice
    Bring a small pot with rice, half the sesame oil (reserve remaining for sauce), and 11/4 cups water to a boil.
    Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.
    Remove from burner. Stir in toasted sesame seeds and set aside.
    While rice cooks, continue recipe.
    3. Prepare Ingredients and Make Sauce
    Remove stem, seeds, and ribs, and cut bell pepper into 1/4" strips.
    Trim and thinly slice green onions, keeping white and green portions separate.
    In a mixing bowl, combine honeysoy sauce, 2 Tbsp. water, and remaining sesame oil. Set aside.
    Pat steak strips dry. Coarsely chop, then separate pieces. In another mixing bowl, combine steak strips and cornstarch. Gently toss to coat.
    4. Cook the Vegetables
    Return pan used to toast sesame seeds to medium-high heat and add 2 tsp. olive oil.
    Add white portions of green onions and bell peppers to hot pan. Stir occasionally until tender, 5-7 minutes.
    Transfer vegetables to a plate. Keep pan over medium-high heat.
    5. Cook Steak and Finish Dish
    Add 1 Tbsp. olive oil and steak strips to hot pan. Stir occasionally until browned, 2-3 minutes.
    Add sauce and Asian garlic, ginger & chile seasoning (use less if spice-averse) and bring to a simmer.
    Once simmering, stir occasionally until sauce has thickened and steak reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
    Add vegetables and stir to coat. Remove from burner. Rest, 3 minutes.
    Plate dish as pictured on front of card, topping rice with steak mixture and garnishing with green portions of green onions. Bon appétit!
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  1. Is there a difference in the “chili” seasoning listed in ingredients via the “chile” seasoning listed in instructions? And, “garlic” in the ingredients vs “Asian garlic” in instructions? I’m unfamiliar cooking this type of cuisine. Thanks

  2. 3 stars
    I made this last night and while it was a very simple, clean dish, I feel like it was missing some kind of flavor in the beef. It was probably my own doing though because I didn’t salt the meat beforehand! It just didn’t have a kick or bite or that something I was looking for.
    I would make this again as an easy weeknight recipe but salt the flank steak real good.