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Saucy Korean Beef Stir Fry

This Beef Stir Fry can be on your table in less than 30 minutes with tender, thin slices of beef and colorful crisp-tender vegetables all bathed in an easy, dynamic Korean stir fry sauce. 
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 -6

Ingredients

  • 1 pound top sirloin or flank steak sliced as thinly as possible
  • 1 small onion sliced into very thin strips
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch, divided

Marinade/Sauce

  • 6 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 3/4 cup soy sauce
  • 1/4 cup water
  • 1/2 cup sweet Japanese rice wine (may sub mirin or dry sherry)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon black pepper
  • 2 tablespoons Gochujang (may sub 2 teaspoons Sriracha)

Stir Fry

  • 2 tablespoons sesame oil, divided
  • 1 zucchini thinly sliced
  • 1 red bell pepper thinly sliced into 1/4 strips
  • 1 yellow bell pepper thinly sliced into 1/4 strips
  • 2 cups mushrooms sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • In an airtight container, whisk all of the marinade/sauce ingredients together. Spoon 1/3 cup of marinade/sauce into a freezer size Ziploc bag and whisk in 1 tablespoon sesame oil and 1 tablespoon cornstarch. Add beef and onions to freezer bag. Refrigerate both the meat/onions and the separate reserved sauce for 15 minutes up to overnight (the longer the better!).
  • When ready to cook, heat 1 tablespoon sesame oil in a very large skillet over high heat. Once very hot and rippling, remove meat and onions from the marinade with tongs and add to pan. You may need to work in two batches.
  • Break up any clumps in the meat and let cook for 1 minute, without stirring, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Wipe wok with a paper towel.
  • Add 1 tablespoon cornstarch to reserved sauce and whisk until smooth.
  • Heat an additional tablespoon sesame oil in the wok over high heat. Add "stir fry" vegetables and saute for 1 minute. Add reserved sauce and bring to a simmer. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until sauce has thickened, about 1-2 minutes. Add beef back to skillet with vegetables and sauce and continue to cook until meat is cooked through and vegetables are crisp-tender, about 1 minute. Taste and add additional Gochujang/salt/pepper if desired.
  • Serve over rice or noodles and garnish with scallions (optional).