30 minute Korean beef and peppers with sesame rice
Stir fried sweet, spicy, and tangy Korean beef, with garden fresh bell peppers, basil, and green onions, all served over toasted sesame rice. It's colorful, super quick, so delicious, and possibly the best recipe you'll make this week.
3/4 cup low sodium soy sauce
1/4 cup honey
1-2 tablespoons Gochujang (Korean chili paste)
1 inch fresh ginger, grated
2 cloves garlic, grated
2 teaspoons toasted sesame oil, plus more for serving
2 tablespoons extra virgin olive oil, sesame oil, or peanut oil
3 bell peppers, sliced
1 zucchini, chopped
1 1/2 pounds skirt or flank steak, thinly slice against the grain
4 green onions, chopped
1/2 cup fresh basil, roughly chopped
TOASTED SESAME RICE
1 cup uncooked jasmine rice
1 tablespoon toasted sesame oil
1/4 cup toasted sesame seeds
1. To make the sauce. In a glass measuring cup or jar, combine the soy sauce, honey, Gochujang (Korean chile paste), ginger, garlic and sesame oil.
2. Heat 1 tablespoon oil in large skillet over high heat. When the oil shimmers, add the peppers and zucchini. Cook 5 minutes or until the veggies are soft and tender, remove from skillet to a plate.
3. Return the skillet to high heat and add another tablespoon of oil. Add the steak and cook, undisturbed for 2-3 minutes. Stir and cook, undisturbed for another 2-3 minutes. Pour in the sauce and bring to a boil, reduce the heat to medium and cook until the sauce thickens and begins to coat the steak, about 5 minutes. Add the peppers, zucchini, and green onions, cook 1 minute and then remove from the heat. Stir in the basil.
4. Divide the rice among bowls and spoon the beef and peppers overtop. Top with fresh basil and green onions. Eat!
TOASTED SESAME RICE
1. Add 2 cups water to a medium pot and bring to a boil over high heat. 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. Let the rice sit, covered, for another 15 minutes (don't take any peeks inside!).
2. Remove the lid and fluff the rice with a fork. Stir in 1-2 tablespoons toasted sesame seeds.
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