Bulghogi Stir-Fry with Sweet Potato Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender marinated bulgogi beef meets chewy sweet potato noodles in a savory-sweet sauce, finished with toasted sesame seeds and scallions. This korean-inspired korean ready in about 30 minutes pairs thinly sliced beef sirloin, medium grated sweet potato, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Korean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 lb thinly sliced beef sirloin with 3 tbsp soy sauce, 2 tbsp honey, 4 minced garlic cloves, and 1 tbsp grated ginger. Marinate for 15 minutes at room temperature. In a separate bowl, toss 2 medium grated sweet potatoes with 1 tbsp vegetable oil to prevent sticking.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned and nearly cooked through. Remove the beef from the pan and set aside.
  3. Step 3: Add the sweet potato mixture to the skillet, stirring constantly for 5-6 minutes until golden and crisp-tender. Return the beef to the pan and stir to combine. Sprinkle with 1 tbsp toasted sesame seeds and 4 chopped scallions. Cook for 1-2 minutes until the scallions are fragrant and the sauce thickens slightly.

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Frequently asked questions

How long does Bulghogi Stir-Fry with Sweet Potato Noodles take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bulghogi Stir-Fry with Sweet Potato Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced beef sirloin from drying out.

Can I substitute ingredients in Bulghogi Stir-Fry with Sweet Potato Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bulghogi Stir-Fry with Sweet Potato Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bulghogi Stir-Fry with Sweet Potato Noodles?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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