Quick Korean-style beef bowls: flank steak strips in a sweet soy, honey, garlic, ginger and chili sauce with bell pepper and scallions over toasted sesame jasmine rice. Ready in 40 minutes for two.

Prep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesServings: 2 servings

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Thin strips of steak, tossed in a glossy sweet-savory sauce with bell pepper and scallions and spooned over jasmine rice studded with toasted sesame seeds. These Korean-style beef bowls come together in about 40 minutes and make a satisfying dinner for two.

Ingredients

  • 280 g (10 oz) flank steak or sirloin, thinly sliced
  • 3/4 cup jasmine rice
  • 1 tablespoon honey
  • 2 scallions (green onions)
  • 1/3 teaspoon garlic powder
  • 1/3 teaspoon ground ginger
  • 1/3 teaspoon chili powder or red pepper flakes
  • 1 red bell pepper
  • 1 tablespoon olive oil
  • 1 tablespoon plus 1 teaspoon soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame seeds (white, black or a mix)

Instructions

Before you start: take everything out of its packaging, then rinse and pat dry any fresh produce. Note that the sesame oil and scallions are each used in two steps.

  1. Toast the sesame seeds. Set a large nonstick skillet over medium heat. Add the sesame seeds to the hot, dry pan and toast for 3 to 5 minutes, until fragrant. Transfer to a plate, wipe out the pan and set it aside.
  2. Cook the rice. In a small pot, combine the rice, half of the sesame oil (save the rest for the sauce) and 1 1/4 cups water. Bring to a boil, then reduce to low, cover and simmer for 15 to 18 minutes, until the rice is tender. Remove from the heat, stir in the toasted sesame seeds and set aside.
  3. Prep the ingredients and make the sauce. Stem, seed and slice the bell pepper into 1/4-inch (6 mm) strips. Trim and thinly slice the scallions, keeping the white and green parts separate. In a mixing bowl, combine the honey, soy sauce, 2 tablespoons water and the remaining sesame oil; set aside. Pat the steak dry, cut it into strips, then toss the strips with the cornstarch in a separate bowl until lightly coated.
  4. Cook the vegetables. Return the skillet to medium-high heat and add 2 teaspoons olive oil. Add the white parts of the scallions and the bell pepper and cook, stirring occasionally, for 5 to 7 minutes, until tender. Transfer to a plate and keep the pan on the heat.
  5. Cook the steak and finish. Add 1 tablespoon olive oil and the steak strips to the hot pan. Cook, stirring occasionally, for 2 to 3 minutes, until browned. Stir in the sauce along with the garlic powder, ginger and chili powder (use less chili if you prefer it mild) and bring to a simmer. Cook, stirring, for 2 to 3 minutes, until the sauce thickens and the steak reaches an internal temperature of at least 63°C (145°F). Stir in the cooked vegetables and remove from the heat. Let rest for 3 minutes, then spoon the steak mixture over the sesame rice and garnish with the green parts of the scallions. Enjoy.

Nutrition information is an estimate only: about 770 kcal per serving.

Korean-stylebeefrice bowlsweeknight dinnersteak

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