Spicy Korean-Style Beef Stir Fry with Gochujang and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender strips of beef quickly stir-fried with crunchy vegetables in a spicy, savory gochujang sauce that's perfect for a weeknight dinner. This korean-inspired beef ready in about 25 minutes pairs gochujang (Korean chili paste), 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.

Prep: 15 min Cook: 10 min Serves 4 Korean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 2 tbsp gochujang, 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger until smooth and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add 1 pound thinly sliced flank steak and stir-fry for 2-3 minutes until the edges start to brown but beef is still tender.
  3. Step 3: Add 1 sliced green bell pepper and 1 julienned large carrot to the skillet, stir-frying for 3-4 minutes until vegetables are just tender but still crisp.
  4. Step 4: Pour the prepared gochujang sauce over the beef and vegetables. Stir well and cook for another 1-2 minutes until the sauce thickens slightly and coats everything evenly.
  5. Step 5: Remove from heat and sprinkle with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving with steamed rice or noodles.

Frequently asked questions

How long does Spicy Korean-Style Beef Stir Fry with Gochujang and Vegetables take to make?

Total time is about 25 minutes (15 min prep + 10 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 Stir Fry with Gochujang and 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 soy sauce from drying out.

Can I substitute ingredients in Spicy Korean-Style Beef Stir Fry with Gochujang and 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 Spicy Korean-Style Beef Stir Fry with Gochujang and 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 Spicy Korean-Style Beef Stir Fry with Gochujang and 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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