Korean Beef Stir Fry
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Korean Beef Stir Fry sounds like takeout food, but it’s actually one of the fastest dinners you can cook at home. Thin slices of steak cook in minutes, and a quick gochujang sauce brings sweet, savory, and spicy flavor all in one pan.
30 Minute Korean Beef Stir Fry
Stir fries are one of those dinners that look impressive but come together ridiculously fast, and this Korean Beef Stir Fry is a perfect example.
Once everything is sliced and ready to go, the actual cooking takes only a few minutes. Thin strips of steak hit a hot pan, cook quickly, and get tossed in a bold sauce made with gochujang, soy sauce, and a little sweetness to balance everything out. By the time the beef is tender and coated in that glossy sauce, dinner is basically done.
The key to making this work so well at home is slicing the beef thin and cooking it over high heat. That gives you tender pieces of steak with a quick sear, the way good stir fry should be.
And even though the pan time is only a few minutes, the whole meal still comes together in about 30 minutes, which makes it perfect for busy weeknights when you want something flavorful but fast.
Why You’ll Love My Korean Beef Stir Fry
- Dinner in about 30 minutes. Once everything is sliced and ready, the stir fry itself cooks in just a few minutes.
- Tender beef every time. The quick marinade with baking soda helps break down the meat fibers so the steak stays incredibly tender.
- Bold Korean inspired flavor. Gochujang, soy sauce, and oyster sauce create a rich sauce that’s savory, slightly sweet, and just a little spicy.
- Faster than takeout. By the time delivery would arrive, you could already be eating.
- Simple ingredients. Everything in this recipe is easy to find at most grocery stores.
- Perfect for weeknight dinners. It’s quick, satisfying, and works great served over rice or noodles.
Key Ingredients and Cooking Tips
- Beef: Thinly sliced ribeye or sirloin works best for stir fry. Ribeye gives you the most tender result because of its marbling, but sirloin is a great option too. Slice the beef thinly and against the grain so the pieces stay tender when cooked quickly over high heat.
- Baking soda: This might seem like an unusual ingredient, but it’s a simple technique used in many restaurant stir fries. A small amount helps tenderize the beef by relaxing the muscle fibers, which keeps the meat soft even after high heat cooking.
- Cornstarch: Cornstarch helps coat the beef and also gives the sauce that glossy texture once everything hits the pan.
- Gochujang: This Korean chili paste brings the signature flavor to the dish. It’s savory, slightly sweet, and a little spicy, which gives the stir fry depth without needing a long ingredient list.
- Soy sauce: Low sodium soy sauce keeps the dish balanced so it doesn’t become too salty, especially since the sauce contains several savory ingredients.
- Oyster sauce: Adds a deep savory richness that helps round out the sauce. It’s a common ingredient in many stir fry sauces.
- Mirin: Mirin adds a touch of sweetness and helps balance the salty and savory flavors in the sauce.
- Cook over high heat: Stir fry works best when the pan is hot. High heat allows the beef to sear quickly instead of steaming, which keeps the texture tender.
- Don’t overcrowd the pan: Spread the beef out when it first hits the pan and give it a moment to sear before stirring. This helps develop flavor and prevents the meat from releasing too much moisture.
Substitutions and Variations
- Different cuts of beef: If you don’t have ribeye or sirloin, flank steak or skirt steak work well too. Just make sure to slice the meat thin and against the grain so it stays tender.
- Chicken or pork: This stir fry works great with thinly sliced chicken breast, chicken thighs, or pork instead of beef. The cooking time will stay about the same.
- Tofu option: For a vegetarian version, use firm or extra firm tofu cut into cubes. Pat it dry first so it browns properly in the pan.
- Extra vegetables: Stir fry is perfect for using up vegetables you already have. Bell peppers, broccoli, snow peas, mushrooms, bok choy, or napa cabbage all work really well here.
- More heat: If you like things spicier, add extra gochujang or a pinch of red pepper flakes.
- Less spicy: If you want a milder version, reduce the gochujang slightly and add a little extra soy sauce.
- Noodle version: Instead of serving over rice, toss the finished stir fry with cooked noodles like ramen, udon, or rice noodles.
Start by tossing the sliced beef with the marinade ingredients. The baking soda helps tenderize the meat while the cornstarch lightly coats it, which helps the beef stay juicy and gives the sauce a glossy finish.
Let the beef sit for about 10 minutes while you prepare the rest of the ingredients.
While the beef marinates, whisk together the oyster sauce, beef broth, soy sauce, dark soy sauce, and mirin in a small bowl. Having the sauce ready is important because stir fries cook very quickly once the pan is hot.
Heat the vegetable oil in a wok or large skillet over medium high heat.
Add the onion and carrot and cook for about 1 minute, just until they begin to soften. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the marinated beef and spread it out as much as possible. Let it cook without stirring for about 2 minutes so the beef gets a good sear.
Once the beef begins to brown, toss it and cook for another minute until nearly cooked through.
Pour the prepared sauce into the pan and toss everything together until the beef and vegetables are coated and the sauce slightly thickens.
Add the green onions and drizzle the sesame oil over the top just before removing the pan from the heat.
How To Serve It
This stir fry already has a bold savory sauce, so I like serving it with something simple that can soak up all that flavor.
Here are a few of my favorite ways to serve it:
Common Mistakes
- Cutting the beef too thick: Stir fry cooks very quickly, so the beef needs to be sliced thin. Thick pieces won’t cook evenly and can turn tough. Always slice the steak thin and against the grain so the fibers stay tender.
- Skipping the quick marinade: The marinade only takes about 10 minutes, but it makes a big difference. The baking soda helps tenderize the beef and the cornstarch helps create that glossy stir fry texture.
- Pan not hot enough: Stir fry needs high heat. If the pan isn’t hot enough the beef will release moisture and steam instead of searing.
- Overcrowding the pan: If the beef is piled on top of itself it won’t brown properly. Spread it out in the pan and let it sear for a moment before stirring.
- Adding the sauce too early: The sauce should go in after the beef has started to brown. If it’s added too soon the meat will boil in the sauce instead of developing flavor.
- Cooking too long: Stir fry is meant to cook quickly. Once the beef is browned and coated in sauce, it’s ready to serve. Overcooking can make the beef tough.
Frequently Asked Questions
What cut of beef works best for Korean beef stir fry?
Ribeye is my favorite because the marbling keeps the beef very tender when cooked quickly. Sirloin, flank steak, or skirt steak also work well as long as they’re sliced thinly against the grain.
Why is baking soda used in the marinade?
A small amount of baking soda helps tenderize the beef by relaxing the muscle fibers. It’s a simple technique often used in restaurant stir fries to keep the meat soft even when cooked over high heat.
What is gochujang?
Gochujang is a Korean fermented chili paste made from chili peppers, soybeans, and rice. It has a deep savory flavor with a little sweetness and heat, which gives the stir fry its signature taste.
Can I make this stir fry less spicy?
Yes. Gochujang adds both flavor and heat, so if you prefer a milder version you can reduce the amount slightly and add a little extra soy sauce to balance the sauce.
Can I make this ahead of time?
Stir fry is best eaten fresh, but leftovers store well in the refrigerator for about 3 to 4 days. Reheat quickly in a skillet over medium heat.
Can I freeze Korean beef stir fry?
Yes, though the texture of the vegetables may soften slightly after thawing. Store in an airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.
More Delicious Korean Recipes
Craving More Beef Recipes?
- Mongolian Beef
- Easy Pepper Steak
- Prime Rib
- Roast Beef
- Beef Mushroom Stir Fry
- Ginger Beef
- Crispy Sticky Beef
- Easy Beef and Broccoli Stir Fry
- Beef Chow Fun
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Korean Beef Stir Fry
Video
Ingredients
Marinade
- 2 rib eye steaks (or sirloin, cut against the grain into thin strips (8 oz each))
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon gochujang
- 2 tablespoon soy sauce (low sodium)
Sauce
- ¼ cup oyster sauce
- ¼ cup beef broth (low sodium)
- 3 tablespoon soy sauce (low sodium)
- 1 teaspoon dark soy sauce
- 2 tablespoon mirin
Stir Fry
- 2 tablespoon vegetable oil
- 1 large onion (sliced)
- 3 cloves garlic (roughly chopped)
- 1 medium carrot (shredded or cut into thin strips)
- 3 green onions (cut into long strips)
- 2 teaspoon sesame oil
- 1 tablespoon sesame seeds (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, add the beef and all the marinade ingredients. Toss well and marinade for 10 minutes, while prepping all the other ingredients.
- Make the sauce by whisking all the sauce ingredients together in a bowl. Set aside.
- Heat the vegetable oil in a large wok or skillet then add the onion and carrot and cook for 1 minute over medium-high heat. Stir in the garlic and cook for 30 seconds or until aromatic. Add the prepared beef and spread it out as much as possible. Let it sear, without touching them for 2 minutes and then toss. Cook for another minute, tossing as necessary.
- Stir in the sauce and mix until combined. Add the green onions and toss. Drizzle with sesame oil and remove from heat. Garnish with sesame seeds and serve over cooked rice.
Equipment
Notes
- I like to add dark soy sauce to darken the stir fry a bit, if you can’t find it, regular soy sauce will work!
- Baking soda is the secret ingredient to melt in your mouth beef! It also works on chicken or pork.
- I usually find Gochujang in the Asian aisle of my grocery store, or visit your local Asian market. You can use any of your favourite hot sauces, but I find that Sriracha and Sambal Oelek are the most similar in flavor.
- Transfer leftover stir fry to an airtight container and store in the fridge for 3-4 days.
- If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
