Korean Beef Stir Fry

Name: Korean Beef Stir Fry
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Ingredients: 2 rib eye steaks (or sirloin, cut against the grain into thin strips (8 oz each)); 1/2 tsp baking soda; 1 tbsp cornstarch; 1 tbsp gochujang; 2 tbsp soy sauce (low sodium); 1/4 cup oyster sauce; 1/4 cup beef broth (low sodium); 3 tbsp soy sauce (low sodium); 1 tsp dark soy sauce; 2 tbsp mirin; 2 tbsp 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 tsp sesame oil; 1 tbsp sesame seeds (for garnish)

A delicious Korean Beef Stir Fry made with simple Asian inspired ingredients that cooks in just 5 minutes. Tender, melt in your mouth rib eye steak strips, tossed with an incredible sauce, all cooked to perfection.

freshly made korean beef stir fry in a serving platter.

No need to pick up the phone and order take out when you have recipes like this Korean Beef Stir Fry! Made with a classic selection of Asian inspired ingredients, this easy recipes comes together in under 30 minutes and is sure to satisfy even the pickiest of eaters! This recipe is versatile, effortless and truly delicious.

Why Make This Recipe

Takes Under 30 Minutes, only 5 minute cooking time
Simple, Inexpensive Ingredient List
Easy To Make
Flavorful and Delicious
Faster and better than takeout

The great thing about a stir fry is how inexpensive it is to throw together and how versatile you can make them! It’s a great way to use up some of those veggies left in the fridge and an awesome way to test out new flavors. This recipe can be customized to your liking, whether it be the protein, veggies or sauce – you can make it your own!

Ingredient Notes

overhead shot of all the ingredients needed to make korean beef stir fry.

Marinade

Steak – Rib eye steaks or sirloin, cut against the grain into thin strips.
Baking Soda – This is going to aid in tenderizing our meat! Trust me on this ingredient, it really is a must when making beef this way. It will literally melt in your mouth.
Cornstarch – To help coat the beef and thicken the sauce.
Gochujang – A red chili paste that is savory, sweet and spicy. See “FAQs & Expert Tips” for more info.
Soy Sauce – I opt for low sodium to control the salt level in the dish!

Sauce

Oyster Sauce – Use equal parts dark soy sauce and hoisin as a substitute, though I recommend picking up a bottle next time you’re in the Asian aisle of your local grocery store.
Beef Broth – I always opt for low sodium to control the salt in the dish.
Soy Sauce – I used both low sodium and dark soy sauce. I love adding dark soy sauce to deepen the color of the beef, so if you don’t have it, don’t sweat, simply skip it.
Mirin – Mirin is sweet and will enhance the umami flavor in this dish. If you can’t find mirin, you can substitute dry white wine or rice vinegar, though you’ll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use.

Stir Fry

Vegetable Oil – Substitute with sunflower, safflower or avocado oil.
Onion – White or yellow onion, sliced.
Garlic – Fresh is best! Roughly chopped.
Carrot – Shredded or cut into thin strips. Feel free to add any other veggies or greens, such as Chinese cabbage, bok choy, mushrooms, etc.
Green Onions – Cut into long strips.
Sesame Oil – Regular or toasted. I love adding this at the end when the dish is finished cooking, this way the flavor of it won’t be mixed in with everything else.

How To Make Korean Beef Stir Fry

Marinate the Beef: 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: Make the sauce by whisking all the sauce ingredients together in a bowl. Set aside.
Cook: 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.
Finish & Serve: 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.

FAQs & Expert Tips

FAQs

Can I Use A Different Protein?

Again, this dish is so versatile! If beef isn’t your thing, switch it up. You are more than welcome to customize this with your choice of protein. Chicken, pork and tofu can all be used as substitutes – just make sure you slice them into thin strips or bite sized pieces!

Can I Add Other Veggies?

Absolutely! You can clean the fridge out and enjoy every bite! Bell peppers, mushrooms, napa cabbage, bok choy, snow peas, celery, baby corn, broccoli and bean sprouts are all excellent options.

How To Serve

I love to serve this Korean beef stir fry over rice (basmati or jasmine rice are great choices) but I also love it over slurp-able noodles as well! Ramen, soba, udon, egg or rice noodles are all excellent options.

closeup of korean beef stir fry in a wok.

Tips

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.

korean beef stir fry on a bed of rice in a blue bowl.

Leftovers

Transfer leftover Korean beef stir fry to an airtight container and store in the fridge for 3-4 days.

Reheating

To reheat, use either the microwave or the stovetop. Add the leftovers to a skillet over medium heat. Toss, using a splash of water if needed, until heated through.

Freezing

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.

Why Make This Recipe