One-Pot Korean Beef and Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory and slightly sweet Korean-inspired stir-fry packed with tender ground beef, crunchy vegetables, and a flavorful gochujang soy glaze. This korean-inspired beef ready in about 30 minutes pairs ground beef, large carrot, julienned, medium red bell pepper, thinly sliced 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.

Prep: 15 min Cook: 15 min Serves 4 Korean cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb ground beef and cook for 6-7 minutes, breaking into small pieces until fully browned and starting to crisp.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 large julienned carrot and 1 medium thinly sliced red bell pepper, sautéing for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 3 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp sesame oil. Pour this sauce over the beef and vegetables, stirring to coat evenly.
  5. Step 5: Cook for another 2 minutes until the sauce thickens slightly and glazes the ingredients.
  6. Step 6: Remove from heat and stir in 3 chopped green onions. Sprinkle with 1 tbsp toasted sesame seeds.
  7. Step 7: Serve the stir-fry hot over 3 cups cooked white rice, dividing evenly among 4 plates.

Frequently asked questions

How long does One-Pot Korean Beef and Vegetable Stir-Fry take to make?

Total time is about 30 minutes (15 min prep + 15 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 One-Pot Korean Beef and Vegetable 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 ground beef from drying out.

Can I substitute ingredients in One-Pot Korean Beef and Vegetable 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 One-Pot Korean Beef and Vegetable Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 One-Pot Korean Beef and Vegetable Stir-Fry?

Korean beef 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.

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