Korean Bulgogi Stir-Fry
Tender marinated beef and crisp vegetables in a sweet-savory sauce, served over steamed rice for a quick weeknight meal. This korean-inspired asian ready in about 35 minutes pairs thinly sliced sirloin steak, soy sauce, brown sugar 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.
Ingredients
- 1.5 lbs, thinly sliced sirloin steak
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 3 tbsp minced garlic
- 1 tbsp, grated ginger
- 2 tbsp sesame oil
- 1 cup, sliced bell peppers
- 1/2 cup, sliced onion
- 1 cup, florets broccoli
- 2 cups, cooked rice
Instructions
- Step 1: In a bowl, combine 1.5 lbs thinly sliced sirloin steak, 1/3 cup soy sauce, 2 tbsp brown sugar, 3 tbsp minced garlic, 1 tbsp grated ginger, and 2 tbsp sesame oil. Marinate for 20-30 minutes.
- Step 2: Heat 1 tbsp sesame oil in a wok or large skillet over high heat. Add 1/2 cup sliced onion and 1 cup bell peppers, stir-frying for 2-3 minutes until tender-crisp. Add 1 cup broccoli florets and cook for 2-3 minutes longer.
- Step 3: Add marinated beef to the wok, stirring to separate pieces. Cook for 4-5 minutes until browned and nearly cooked through. Pour in 1/3 cup soy sauce mixture (reserve 1 tbsp for later), stir to coat, and cook for 2-3 minutes until beef is fully cooked.
- Step 4: Add reserved 1 tbsp soy sauce, stir well, and cook for 1 minute until sauce thickens. Serve over 2 cups cooked rice, garnished with sesame seeds if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean Bulgogi Stir-Fry take to make?
Total time is about 35 minutes (20 min prep + 15 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 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 sirloin steak from drying out.
Can I substitute ingredients in Korean 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 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 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
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
