Korean-Inspired Beef and Vegetable Stir Fry with Gochujang Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender strips of beef stir-fried with crisp vegetables in a spicy, sweet gochujang glaze make for a fast and flavorful Korean-inspired dinner. This korean-inspired beef ready in about 30 minutes pairs tablespoons vegetable oil, minced garlic cloves, tablespoon, grated ginger root 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 pound, thinly sliced against the grain flank steak
• 2 tablespoons vegetable oil
• 4, minced garlic cloves
• 1 tablespoon, grated ginger root
• 1 large, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 2 cups broccoli florets
• 3, sliced green onions
• 1/4 cup soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon for garnish toasted sesame seeds
• for serving, about 4 cups cooked steamed white rice

Instructions

1. Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons gochujang, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil until smooth. Set aside.
2. Step 2: Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 pound thinly sliced flank steak and sear for 2-3 minutes, stirring frequently until browned but still tender. Remove beef from pan and set aside.
3. Step 3: In the same pan, add 4 minced garlic cloves and 1 tablespoon grated ginger, sautéing for 30 seconds until fragrant.
4. Step 4: Add 1 large julienned carrot, 1 medium thinly sliced red bell pepper, and 2 cups broccoli florets. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: Return the cooked beef to the pan along with the prepared sauce. Toss everything together and cook for 2 more minutes until the sauce thickens and coats the beef and vegetables.
6. Step 6: Stir in 3 sliced green onions and remove from heat. Serve immediately over about 4 cups steamed white rice, garnished with 1 tablespoon toasted sesame seeds.