Spicy Korean-Style Beef Stir Fry with Vegetables

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

Thinly sliced beef marinated in a spicy gochujang sauce stir-fried with crisp vegetables for a quick and flavorful Korean-inspired meal. This korean-inspired stir fry ready in about 30 minutes pairs flank steak, thinly sliced, 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 420 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: 10 min Serves 4 Korean cuisine 420 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, 3 minced garlic cloves, and 1 tsp grated ginger. Add 1 lb thinly sliced flank steak and toss to marinate for 15 minutes.
  2. Step 2: 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 and just cooked through.
  3. Step 3: Add 1 julienned carrot and 1 sliced red bell pepper to the skillet. Stir-fry with the beef for 2-3 minutes until vegetables are crisp-tender.
  4. Step 4: Remove from heat and stir in 3 chopped green onions and sprinkle 1 tbsp sesame seeds over the top before serving immediately with steamed rice or noodles.

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Frequently asked questions

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

Total time is about 30 minutes (20 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 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 flank steak, thinly sliced from drying out.

Can I substitute ingredients in Spicy Korean-Style Beef Stir Fry 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 Spicy Korean-Style Beef Stir Fry 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 Spicy Korean-Style Beef Stir Fry with Vegetables?

Korean stir fry 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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