Ginseng-Infused Korean Beef Stir-Fry with Mushrooms and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender strips of beef stir-fried with earthy mushrooms and vibrant bell peppers, enhanced by the subtle herbal notes of Korean red ginseng extract. This korean ready in about 35 minutes pairs flank steak, thinly sliced, vegetable oil, Korean red ginseng extract for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Cook: 10 min Serves 4 Korean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 pound thinly sliced flank steak with 1 tablespoon Korean red ginseng extract, 3 tablespoons soy sauce, 1 tablespoon brown sugar, 4 minced garlic cloves, and 1 teaspoon minced ginger. Marinate for 20 minutes.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef and stir-fry for 3-4 minutes until browned but still tender.
  3. Step 3: Add 1 cup sliced shiitake mushrooms, 1 julienned red bell pepper, and 1 julienned green bell pepper to the pan. Stir-fry together for 3-5 minutes until vegetables are tender-crisp.
  4. Step 4: Drizzle 1 teaspoon sesame oil and season with 1/4 teaspoon black pepper. Stir to combine and cook for an additional minute until fragrant.
  5. Step 5: Remove from heat and sprinkle 2 chopped scallions over the stir-fry before serving hot with steamed rice or noodles.

Frequently asked questions

How long does Ginseng-Infused Korean Beef Stir-Fry with Mushrooms and Bell Peppers take to make?

Total time is about 35 minutes (25 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 Ginseng-Infused Korean Beef Stir-Fry with Mushrooms and Bell Peppers?

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 flank steak, thinly sliced from drying out.

Can I substitute ingredients in Ginseng-Infused Korean Beef Stir-Fry with Mushrooms and Bell Peppers?

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 Ginseng-Infused Korean Beef Stir-Fry with Mushrooms and Bell Peppers 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 Ginseng-Infused Korean Beef Stir-Fry with Mushrooms and Bell Peppers?

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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