Korean Bulgogi Beef Stir-Fry🍖 Main

Name: Korean Bulgogi Beef Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs beef ribeye or sirloin, thinly sliced; 1/4 cup soy sauce; 1 cup of broccoli florets; 2 tablespoons sesame oil; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 tablespoon gochujang (Korean chili paste); 5 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 medium onion, thinly sliced; 1 red bell pepper, thinly sliced; 2 green onions, chopped; 1 cup shredded carrots; 2 tablespoons vegetable oil; 1 tablespoon sesame seeds; 3 cups cooked jasmine rice, for serving

Tender, thinly sliced beef marinated in a savory-sweet soy sauce blend, stir-fried with colorful vegetables and served over steamed rice. A classic Korean-inspired dish that's bold, flavorful, and ready in under 30 minutes.

By Sarah Chen, Home Cook Enthusiast

Prep: 20 minCook: 15 minServes: 4

asian korean beef stir-fry quick dinner gluten-free-adaptable savory weeknight

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The beauty of this recipe lies in how it brings authentic Asian-inspired flavors into your home kitchen without requiring specialty equipment or hard-to-find ingredients. This korean bulgogi beef stir-fry delivers the kind of bold, layered flavor that makes takeout feel unnecessary — and it comes together faster than you might expect.

Do not crowd the pan when browning the meat — work in batches if needed. Overcrowding causes the beef to steam rather than sear, and you lose that flavorful caramelization that makes all the difference. Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

Serve this over steamed jasmine rice to soak up every drop of sauce. For a lighter option, try it over cauliflower rice or alongside a simple cucumber salad. Leftovers reheat well for lunch the next day — the flavors actually improve overnight.

Ingredients

1 1/2 lbs beef ribeye or sirloin, thinly sliced
1/4 cup soy sauce
1 cup of broccoli florets
2 tablespoons sesame oil
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon gochujang (Korean chili paste)
5 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
2 green onions, chopped
1 cup shredded carrots
2 tablespoons vegetable oil
1 tablespoon sesame seeds
3 cups cooked jasmine rice, for serving

Nutrition (Per 4 servings)*

620

Calories

42g

Protein

52g

Carbs

28g

Fat

Fiber

1050mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Prepare the marinade: In a large bowl, whisk together soy sauce, sesame oil, brown sugar, rice vinegar, gochujang, minced garlic, and grated ginger until the sugar is fully dissolved.
Add the thinly sliced beef to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
While the beef marinates, cook your jasmine rice according to package instructions and set aside, covered, to keep warm.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the sliced onion and red bell pepper and stir-fry for 3-4 minutes until slightly softened but still crisp.
Add the shredded carrots and broccoli continue to stir-fry for another 1-2 minutes. Transfer the vegetables to a plate and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok over high heat. Remove the beef from the marinade (reserve the marinade) and add the beef in a single layer. Sear for 1-2 minutes without stirring to get a slight char, then toss and cook for another 2-3 minutes until cooked through.
Pour the reserved marinade into the wok with the beef and let it simmer and reduce for 1-2 minutes, stirring occasionally, until it thickens into a glaze.
Return the sautéed vegetables to the wok and toss everything together until evenly coated and heated through, about 1 minute.
Serve the bulgogi beef and vegetables over steamed jasmine rice. Garnish with chopped green onions and toasted sesame seeds. Serve immediately.