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Half Baked Harvest At Home
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Korean Style Beef
Ingredients
- 10 ounce flank steak or tenderloin, sliced thin
- 3/4 cup jasmine rice
- 1 tablespoon honey
- 2 green onions
- 1/3 teaspoon garlic powder
- 1/3 teaspoon ground ginger
- 1/3 teaspoon chili powder
- 1 red bell pepper
- 1 tablespoon olive oil
- 1 tablespoon + 1 teaspoon tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sesame seeds, white, black, or a mix will all work
Instructions
- Before You CookRemove all produce from any packaging or constraints, then thoroughly rinse and pat dryIngredient(s) used more than once: sesame oil, green onions1. Toast the Sesame SeedsPlace 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 RiceBring 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 SauceRemove 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 honey, soy 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 VegetablesReturn 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 DishAdd 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!
Nutrition
Calories: 770kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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
I am curious about this too!
Flavors weren’t there. The beef had a weird texture too.
Hi there! So sorry you didn’t enjoy this recipe! Anything I can do to help? xT
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.
Thanks for the feedback Stephanie! xT