Gochujang-Glazed Beef Stir-Fry with Sesame

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A savory-sweet stir-fry with tender beef, rich gochujang glaze, and toasted sesame seeds, served over rice for a balanced meal. This korean-inspired stir fry (gluten-free) ready in about 45 minutes pairs flank steak, soy sauce, gochujang paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 12 oz flank steak
• 3 tbsp soy sauce
• 2 tbsp gochujang paste
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 cloves, minced garlic
• 1 tbsp, minced ginger
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1 cup, sliced thinly carrots
• 1 tsp sesame seeds
• 4 cups cooked rice

Instructions

1. Step 1: Slice 12 oz flank steak thinly against the grain. Whisk 3 tbsp soy sauce, 2 tbsp gochujang paste, 1 tbsp brown sugar, and 1 tbsp rice vinegar in a bowl. Add the steak and marinate for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
3. Step 3: Add the marinated beef and cook for 3-4 minutes until browned. Remove beef and set aside. Add 2 cups broccoli florets and 1 cup sliced carrots to the skillet, stir-frying for 4-5 minutes until crisp-tender.
4. Step 4: Return beef to skillet, add the marinade sauce, and stir to coat. Cook for 2 more minutes until sauce thickens. Sprinkle with 1 tsp sesame seeds. Serve over 4 cups cooked rice.