Korean-Style Beef Bulgogi with Sweet Soy Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender flank steak marinated in a savory-sweet soy-ginger sauce, quickly stir-fried until caramelized and served over steamed rice for a classic Korean meal. This korean-inspired asian (gluten-free) ready in about 30 minutes pairs flank steak, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 lb flank steak
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice wine
• 1 tbsp sesame oil
• 2 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1/2 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced onion
• 2 tbsp vegetable oil
• 2 cups steamed rice

Instructions

1. Step 1: Whisk 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice wine, 1 tbsp sesame oil, 2 minced garlic cloves, and 1 tbsp grated fresh ginger in a bowl; add 1 lb thinly sliced flank steak and toss to coat. Marinate for 30 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated steak and cook for 3-4 minutes, stirring frequently, until browned on edges.
3. Step 3: Add 1/2 medium sliced red bell pepper and 1 medium sliced onion to skillet; cook for 3-4 minutes until vegetables are tender-crisp. Serve immediately over 2 cups steamed rice.