halfbakedharvest4.0
30 Minute Korean Beef and Toasted Sesame Rice
A minimum work, maximum taste Asian inspired dish
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●pot
- ●stove
- ●bowl
- ●whisk
- ●sauce pot
📝 Preparation Steps
1
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.
2
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.
cup water1/2water2 cups
3
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.
flank steak1 poundcornstarch (divided + 2 tablespoons water)4 tablespoons
4
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 sauté 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.
cornstarch (divided + 2 tablespoons water)4 tablespoonscup water1/2water2 cupspeanut oil4 tablespoonsginger (grated)1 teaspoongarlic (minced or grated)2 clovescrushed red pepper flakes1 teaspoonred pepper (sliced)1
5
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.
crushed red pepper flakes1 teaspoonred pepper (sliced)1orange pepper (sliced)1zucchini (chopped)1cornstarch (divided + 2 tablespoons water)4 tablespoons
Nutrition Facts
calories
434 kcal
fat Content
23 g
serving Size
3 g
fiber Content
3 g
sugar Content
15 g
sodium Content
263 mg
protein Content
23 g
cholesterol Content
45 mg
carbohydrate Content
49 g
saturated Fat Content
4 g
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