Korean BBQ Bulgogi Stir-Fry
Tender beef marinated in gochujang and garlic, stir-fried with bell peppers and served over steamed rice with a tangy sauce. This korean-inspired asian ready in about 45 minutes pairs thinly sliced beef sirloin, gochujang, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 1.5 lbs, thinly sliced beef sirloin
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sugar
- 3 cloves, minced garlic
- 2 medium, sliced bell peppers
- 1/2 small, julienned onion
- 1 tbsp sesame oil
- 2 cups cooked rice
- 1/4 cup water
Instructions
- Step 1: In a bowl, mix 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sugar, and 3 minced garlic cloves. Add 1.5 lbs thinly sliced beef sirloin and marinate for 30 minutes.
- Step 2: Heat 1 tbsp sesame oil in a wok over high heat. Add 2 medium bell peppers and 1/2 small onion, stir-frying for 3-4 minutes until tender-crisp. Add marinated beef and cook for 5-6 minutes until browned.
- Step 3: Pour 1/4 cup water into the wok, stir to deglaze, then add 1 tbsp soy sauce. Cook for 2 minutes until sauce thickens. Serve over 2 cups steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean BBQ Bulgogi Stir-Fry take to make?
Total time is about 45 minutes (25 min prep + 20 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 Korean BBQ Bulgogi Stir-Fry?
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 Korean BBQ Bulgogi Stir-Fry?
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 Korean BBQ Bulgogi Stir-Fry 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 Korean BBQ Bulgogi Stir-Fry?
Korean asian 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
