Sheet Pan Korean-Style Beef Bulgogi with Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender marinated beef strips cooked on a sheet pan with crisp vegetables for an easy Korean-inspired dinner. This korean-inspired beef ready in about 55 minutes pairs thinly sliced flank steak, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 40 min Cook: 15 min Serves 4 Korean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, 1 tsp grated ginger, and 1/2 tsp red pepper flakes. Add 1 lb thinly sliced flank steak and toss to coat. Marinate for at least 30 minutes.
  2. Step 2: Preheat oven to 425°F. On a large rimmed baking sheet, toss the marinated beef with 1 large julienned carrot, 1 medium sliced green bell pepper, and 1 tbsp vegetable oil until evenly distributed.
  3. Step 3: Spread the beef and vegetables in a single layer. Roast in the oven for 12-15 minutes, stirring halfway through, until beef is cooked through and vegetables are tender-crisp.
  4. Step 4: Remove from oven and sprinkle with 2 sliced green onions and 1 tbsp sesame seeds. Serve immediately with steamed rice or lettuce wraps.

Frequently asked questions

How long does Sheet Pan Korean-Style Beef Bulgogi with Vegetables take to make?

Total time is about 55 minutes (40 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 Sheet Pan Korean-Style Beef Bulgogi with Vegetables?

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 thinly sliced flank steak from drying out.

Can I substitute ingredients in Sheet Pan Korean-Style Beef Bulgogi with Vegetables?

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 Sheet Pan Korean-Style Beef Bulgogi with Vegetables 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 Sheet Pan Korean-Style Beef Bulgogi with Vegetables?

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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