Spicy Korean-Inspired Beef Stir Fry with Vegetables

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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.

Quick stir fry of tender beef strips with a spicy gochujang sauce and a colorful mix of regional vegetables for a balanced meal. This Korean-inspired beef recipe, ready in about 27 minutes, pairs flank steak, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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: 12 min Serves 4 Korean cuisine 370 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
2 tbsp gochujang (Korean chili paste)
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
3 cloves, minced garlic cloves
1 tbsp, freshly grated ginger
1 large, julienned carrot
1 medium, julienned zucchini
3 stalks, sliced diagonally green onion
2 tbsp vegetable oil
1 tbsp toasted sesame seeds

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Instructions

Step 1: In a medium bowl, whisk together 2 tbsp gochujang, 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp grated ginger to make the sauce.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced flank steak and stir fry for 3-4 minutes until browned but still tender. Remove beef from the pan and set aside.
Step 3: Add 1 large julienned carrot and 1 medium julienned zucchini to the wok. Stir fry for 3 minutes until vegetables are crisp-tender.
Step 4: Return beef to the wok along with the sauce mixture. Toss everything together and cook for another 2 minutes until the sauce thickens and coats the beef and vegetables.
Step 5: Remove from heat and stir in 3 sliced green onions. Sprinkle 1 tbsp toasted sesame seeds over the top before serving.