Korean-Inspired Beef and Vegetable Stir-Fry with Gochujang Glaze

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

Tender beef and crisp vegetables stir-fried with a sweet-and-spicy gochujang glaze, served over steamed rice. This Asian recipe, ready in about 35 minutes, pairs beef sirloin, broccoli, bell pepper 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

• 1.2 lbs beef sirloin
• 1 head broccoli
• 2 medium bell pepper
• 2 tbsp gochujang
• 3 tbsp soy sauce
• 1 tbsp honey
• 3 cloves garlic
• 1 tbsp grated ginger
• 2 cups cooked rice
• 2 tbsp vegetable oil

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Instructions

1. Step 1: In a bowl, combine 1.2 lbs thinly sliced beef sirloin with 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 3 minced garlic cloves, and 1 tbsp grated ginger. Marinate for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 1 head broccoli florets and 2 medium sliced bell peppers. Stir-fry for 3-4 minutes until crisp-tender.
3. Step 3: Add the marinated beef and cook for 5-6 minutes until browned and nearly cooked through. Pour in 1 tbsp soy sauce and 1 tbsp honey, stirring to coat.
4. Step 4: Cook for 2-3 minutes until the glaze thickens and the beef is fully cooked. Serve over 2 cups steamed rice, garnished with sesame seeds and sliced green onions.