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

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A colorful stir-fry featuring tender beef strips and crisp vegetables coated in a spicy-sweet gochujang sauce for a flavorful Korean-inspired dish. This korean-inspired beef ready in about 32 minutes blends soy sauce, divided sesame oil, brown sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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, thinly sliced against the grain flank steak
• 3 tbsp soy sauce
• 1 tbsp, divided sesame oil
• 1 tbsp brown sugar
• 2 tbsp gochujang (Korean chili paste)
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 medium, sliced into strips red bell pepper
• 2 cups broccoli florets
• 1 large, julienned carrot
• 2, sliced thin green onions
• 1 tbsp toasted sesame seeds
• 2 cups, for serving cooked jasmine rice

Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, 2 tbsp gochujang, 3 minced garlic cloves, and 1 tbsp grated fresh ginger to create the marinade.
2. Step 2: Add 12 oz thinly sliced flank steak to the marinade, tossing to coat. Let it marinate at room temperature for 15 minutes.
3. Step 3: Heat 1/2 tbsp sesame oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned but still tender. Remove beef to a plate.
4. Step 4: Add remaining 1/2 tbsp sesame oil to the wok. Stir-fry 1 sliced red bell pepper, 2 cups broccoli florets, and 1 julienned large carrot for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: Return the beef to the wok and toss everything together for 1 minute to reheat and combine flavors.
6. Step 6: Remove from heat and sprinkle 2 sliced green onions and 1 tbsp toasted sesame seeds over the stir-fry. Serve hot over 2 cups cooked jasmine rice.