Spicy Korean-Style Beef and Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bold and fiery stir-fry combining thinly sliced beef with fresh bell peppers and onions, coated in a spicy gochujang sauce. This korean-inspired beef ready in about 32 minutes pairs garlic cloves, minced, 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 350 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: 20 min Cook: 12 min Serves 4 Korean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 2 tbsp gochujang, 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, and 1 tbsp sesame oil to create the marinade.
  2. Step 2: Add 1 lb thinly sliced flank steak to the marinade and toss to coat evenly. Let marinate for 15 minutes at room temperature.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 3-4 minutes until browned but still tender. Remove beef and set aside.
  4. Step 4: In the same skillet, add 3 minced garlic cloves, 1 sliced medium yellow onion, 1 large red bell pepper, and 1 large green bell pepper. Stir-fry for 4-5 minutes until vegetables are crisp-tender and fragrant.
  5. Step 5: Return the beef to the skillet and toss with the vegetables, cooking for another 2 minutes until everything is heated through and the sauce thickens slightly.
  6. Step 6: Remove from heat and garnish with 2 chopped scallions and 1 tsp toasted sesame seeds before serving.

Equipment for this recipe

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Frequently asked questions

How long does Spicy Korean-Style Beef and Vegetable Stir-Fry take to make?

Total time is about 32 minutes (20 min prep + 12 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 Spicy Korean-Style 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 garlic cloves, minced from drying out.

Can I substitute ingredients in Spicy Korean-Style 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 Spicy Korean-Style 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 Spicy Korean-Style 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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