This recipe will prove to be a hit and will make your good steak go a lot further. A note on heat for the recipe (unless you’re a hard-boiled, hot pepper eater)–be careful with the Sriracha and the red pepper flakes! We took down the heat a couple notches after we suffered from numb mouths and fire-filled bellies the first time around. Honest mistake.
We’re fans of avoiding tears and preserving our taste buds. Anyway, without further ado, here’s the recipe. We kept it to five steps.
Korean Beef and Toasted Sesame Rice Recipe
Serving Size: 4 to 5 servings
Prep Time: 5 min.
Cook Time: 15 min.
- 1 pound grass fed steak top sirloin, ribeye, NY strip, flank, skirt or cube steak
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 1 zucchini, sliced in half and chopped
- 4 green onions, chopped
- 1 teaspoon toasted sesame oil
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced or grated
- 2 tablespoons cornstarch (mixed with 2 tablespoons water)
- 3/4 cup soy sauce
- 1/2 cup water
- 1-2 teaspoons Sriracha sauce
- 1/3 cup brown sugar
- 1 teaspoon crushed red pepper flakes
- 1/4 cup dry roasted unsalted peanuts
Toasted sesame rice ingredients
- 1 cup jasmine rice
- 2 cups water
- 1 tablespoon toasted sesame oil
- 4 scallions or green onions, sliced
1.) First off, you’ll want to start your rice. Bring jasmine rice, toasted sesame oil, and water to a boil in a heavy medium pot, then reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork. Remove your grass fed steak from the package. Pat dry. Cut it into three pieces, so as to fit into the skillet. Sprinkle both sides generously with salt. Set aside and bring to room temperature while cutting your veggies.
2.) Sear the steak. Coat steak with 2 tablespoons of cornstarch. Crank the skillet to high heat and add a tablespoon of oil. Add steak to the skillet, shaking off any extra cornstarch as you place it in the pan. To sear meat and create a thick crust, flip steak once it releases from the pan without any resistance (about 2 minutes per side). You want it rare. Remove meat, wrap in foil (this is called tenting the meat) while you move on to sauce and veggies.
3.) Mix the sauce. Mix 2 tablespoons of cornstarch with 2 tablespoons cold water and stir until there are no lumps. To make sauce, heat 1 tablespoon of toasted sesame oil in the same skillet over medium-low heat. Add the ginger and garlic and sauté about 1 minute. Then add the soy sauce, water, Sriracha, 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.
4.) Sauté the veggies. Heat the same skillet to medium-high, add 1 tablespoon of toasted sesame 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.
5.) Combine. Remove steak from foil and thinly slice against the grain. Add sauce, meat, peppers, and zucchini to skillet and allow sauce to boil for about 3-4 minutes or until the meat is pink in the middle and sauce is thickened. If needed, add extra water to allow sauce to coat everything. Serve over the toasted sesame rice and sprinkle with green onions and peanuts. Make sure to take pictures of your recipe and share them with us! We hope you enjoy!
There you have it! I hope you enjoy this Korean Beef and Toasted Sesame Rice Recipe!