Korean-Inspired Spicy Beef Stir Fry with Vegetables

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender strips of beef cooked quickly in a spicy soy-garlic sauce with crisp vegetables, perfect for a weeknight meal. This Korean-inspired beef recipe, ready in about 25 minutes, pairs flank steak, soy sauce, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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.

Prep: 15 min Cook: 10 min Serves 3 Korean cuisine 350 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
3 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
3 cloves minced garlic
1 tsp grated fresh ginger
1 tbsp sesame oil
2 tbsp vegetable oil
1 medium, thinly sliced red bell pepper
1/2 cup julienned carrots
3 stalks, sliced green onions
1 tbsp, for garnish sesame seeds

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Instructions

Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp brown sugar, 3 cloves minced garlic, 1 tsp grated fresh ginger, and 1 tbsp sesame oil until sugar dissolves.
Step 2: Toss 12 oz thinly sliced flank steak in the marinade and let sit for 10 minutes at room temperature.
Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Step 4: Add the marinated beef strips in a single layer and stir fry for about 3-4 minutes until browned but still tender.
Step 5: Add 1 medium thinly sliced red bell pepper and 1/2 cup julienned carrots to the skillet and stir fry for another 2 minutes until vegetables are crisp-tender.
Step 6: Stir in 3 sliced green onions and cook for 30 seconds more until fragrant.
Step 7: Remove from heat and sprinkle 1 tbsp sesame seeds over the dish before serving with steamed rice or noodles.