Korean Beef Recipe
This Korean Beef Recipe features tender marinated beef stir-fry drenched in a zesty ginger soy sauce and is ready in under 30 minutes. Perfect for a flavorful weeknight dinner!
Ingredients
- 1½ pounds Korean beef flank steak, thinly sliced across the grain (choose USDA Choice)
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon toasted sesame oil (extra virgin for best flavor)
- 2 cloves garlic, finely minced (or 1 teaspoon garlic powder)
- 1 inch fresh ginger, peeled and grated (about 1 tablespoon)
- 1 small onion, thinly sliced (sweet onion or Vidalia)
- 1 scallion thinly sliced for garnish
- 1 teaspoon toasted sesame seeds (plus extra for serving)
- 1 teaspoon vegetable oil (for stir-fry)
- Pinch of red pepper flakes (optional, for extra heat)
Instructions
- In a shallow bowl, whisk soy sauce, gochujang, brown sugar, sesame oil, garlic, and ginger until sugar dissolves. Add sliced flank steak, toss to coat, and let rest for at least 15 minutes (up to 1 hour in the fridge).
- Warm a large skillet or wok over medium-high heat and swirl in the vegetable oil. You want it almost smoking—this seals in juices.
- Remove steak from marinade (reserve liquid), then spread in a single layer. Let each side cook for 1–2 minutes without stirring; you’re aiming for a caramelized crust.
- Push beef to one side, add sliced onion, and cook 1 minute. Pour in reserved marinade and toss everything together. Stir-fry for another 2–3 minutes until sauce thickens slightly.
- Sprinkle red pepper flakes if using, then turn off heat. Garnish with scallions and sesame seeds. For an extra pop, drizzle a few drops of sesame oil over the top.
- Plate over steamed rice, zucchini noodles, or lettuce wraps for a lighter twist.
Notes
For even thinner slices, freeze the steak for 20 minutes before cutting. Use fresh ginger for bright flavor; jarred ginger works in a pinch. Swap brown sugar for honey or maple syrup if you like a floral sweetness.
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