Korean-Style Bulgogi Stir-Fry
Tender marinated beef stir-fried with vegetables and gochujang, served over steamed rice. This korean-inspired asian ready in about 45 minutes pairs (sliced thin) beef sirloin, soy sauce, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 400g (sliced thin) beef sirloin
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tsp sugar
- 1 tbsp sesame oil
- 1 tbsp (grated) ginger
- 2 cloves (minced) garlic
- 2 (sliced) bell peppers
- 1 (sliced) onions
- 100g (sliced) mushrooms
- 2 cups (cooked) rice
- 1 tbsp sesame seeds
Instructions
- Step 1: In a bowl, mix 2 tbsp soy sauce, 1 tbsp gochujang, 1 tsp sugar, 1 tbsp sesame oil, 1 tbsp grated ginger, and 2 minced garlic cloves. Add 400g beef slices and marinate 20 minutes.
- Step 2: Heat a wok over high heat. Add 1 tbsp sesame oil, then add 2 sliced bell peppers and 1 sliced onion. Stir-fry 3 minutes until tender.
- Step 3: Add 100g sliced mushrooms and 1 tbsp sesame seeds, cooking 2 minutes until softened.
- Step 4: Push vegetables to the side, add marinated beef, and stir-fry 5 minutes until browned.
- Step 5: Toss everything together, ensuring the sauce coats the meat and vegetables. Serve over 2 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Style Bulgogi Stir-Fry take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean-Style Bulgogi Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (sliced thin) beef sirloin from drying out.
Can I substitute ingredients in Korean-Style Bulgogi Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean-Style Bulgogi Stir-Fry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Korean-Style Bulgogi Stir-Fry?
Korean asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
