Korean Skirt Steak With Peppers & Garlic Ginger Rice

Gourmet Mami
by Gourmet Mami
4 servings
45 min

You will not regret trying this recipe for Korean Skirt Steak with Peppers & Garlic Ginger Rice! Flavorful marinated strips of tender beef are stir fried with bell peppers and served over garlic and ginger rice. It’s a quick and delicious meal that your family will be sure to love and can be on the table in 45 minutes! The marinade for the skirt steak is the perfect balance of salty, sweet and tangy. Grating the apple helps tenderize the meat. If you happen to have Asian pear on hand, you can definitely use it, they are just harder to find than apples.

Korean Skirt Steak With Peppers & Garlic Ginger Rice
Recipe details
  • 4  servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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For the Beef:
  • 2 pounds skirt steak, sliced thinly against the grain*
  • 4 garlic cloves minced on microplane
  • 1 tsp freshly minced ginger on microplane
  • ½ small apple finely grated, ~4 tbsp
  • ¼ cup soy sauce
  • 1 tbsp brown sugar
  • ½ tsp toasted sesame oil
  • 1 scallion, sliced very thin, divided
  • 2 green bell peppers
  • 1 red or yellow bell pepper
  • 3 tablespoons vegetable oil, divided
  • ½ teaspoon salt
For the Rice:
  • 2 tsp vegetable oil
  • 1 tsp toasted sesame oil
  • ½ tsp fresh ginger, minced on microplane
  • 2 garlic cloves, minced on microplane
  • 2 cups uncooked jasmine rice, rinsed and drained
  • 3 cups water
  • 1 tsp sea salt
  • 2 tbsp chopped fresh cilantro for garnish
  • Black and white sesame seeds for garnish

Combine the sliced skirt steak, garlic, ginger, apple, soy sauce, brown sugar, sesame oil and half of the scallion in a medium bowl. Mix with your hands to distribute all the seasonings. Let the meat marinate for about 30 minutes.
While the meat is marinating, prepare the peppers, slicing them into long strips about ¼ inch wide.
Heat a large cast iron skillet or wok over medium high heat, add 1 tbsp oil and let it warm for a few seconds, when it is shimmering add the sliced peppers. Sprinkle with a pinch of salt, toss with tongs and continue cooking until the vegetables are hot, but still very crisp, about 2-3 minutes. Transfer to vegetables to a plate and set aside.
For the rice, heat the vegetable oil and sesame oil in a pot. Add the garlic and ginger and sauté until fragrant, 2-3 minutes. Add the rice, water and salt, and bring to a boil. Lower the flame to a simmer and cook 15-20 minutes, until done.
Place the skillet back over medium high heat and add 1 tbsp of oil. When the oil is shimmering, add about half** of the marinated beef to the skillet. Spread it across the skillet and allow it to cook without touching for about 1 minute. Use tongs to flip it and continue cooking, for about 30-60 seconds longer. The meat should be browned on each side. Scrape the meat and any juices into the clean empty bowl, Place the skillet back over the hot stove and add 1 tbsp of oil. Repeat with the rest of the meat.
When all the meat has finished cooking, add everything together in the skillet again just to heat through.
Serve over garlic and ginger rice and garnish with cilantro, scallions and sesame seeds.
  • *Slicing the steak against the grain if very important, because it results in perfectly tender pieces of beef.
  • ** Don’t try to rush and cook all the beef at once. If you crowd the skillet with the beef, it will just boil in it's juices and it won't sear the strips or brown the meat.
Gourmet Mami
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