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Korean Beef Recipe
This Korean Beef Recipe features tender, marinated beef stir-fried in a sweet-spicy ginger soy sauce—ready in under 30 minutes for a quick, crowd-pleasing Asian dish that feels like homemade Korean BBQ.
In my kitchen, this marinated beef recipe is a weekday hero. It’s simple, lean, and packs bold flavors of ginger, garlic, and a hint of gochujang chili paste. Inspired by street-side stalls in Seoul and tweaked for home cooks, it uses common pantry staples—soy sauce, brown sugar, sesame oil—and an easy stir-fry method. Serve it over fluffy rice or wrapped in crisp lettuce leaves for a lighter twist. You’ll see why this spicy beef stir-fry shines at family dinners, potlucks, or casual date nights when you want something a little different.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for busy weeknights.
- No fancy equipment—just a skillet or wok.
- Lean sirloin or flank steak keeps it light and protein-packed.
- Customizable spice level: mild, medium, or fiery.
- Simple pantry staples—no special Asian groceries required.
- Great for meal prep—reheats beautifully in lunch bowls.
- Gluten-free option with tamari instead of soy sauce.
- Pairs perfectly with steamed rice, noodles, or lettuce wraps.
Ingredients
• 1½ pounds sirloin steak or flank steak, thinly sliced against the grain (freeze 20 minutes for easier slicing)
• ¼ cup low-sodium soy sauce (Kikkoman or tamari for gluten-free)
• 2 tablespoons brown sugar, packed (light or dark)
• 1 tablespoon toasted sesame oil (Lee Kum Kee)
• 2 teaspoons gochujang chili paste (Chung Jung One) or 1 tsp gochugaru flakes for heat
• 3 cloves garlic, minced (about 1 tablespoon)—fresh is best
• 1 tablespoon fresh ginger, grated (or 1 teaspoon jarred)
• 1 tablespoon rice vinegar or apple cider vinegar (adds brightness)
• 2 teaspoons cornstarch (for thicker sauce)
• 2 tablespoons water (to dissolve cornstarch)
• 1 tablespoon neutral oil (vegetable or canola)
• 1 medium onion, thinly sliced
• 1 medium carrot, julienned or thinly sliced
• 3 green onions, sliced on the diagonal
• 1 teaspoon sesame seeds (white or black), toasted for garnish
Substitutions & Tips:
- Swap brown sugar for honey or coconut sugar for a deeper flavor.
- Use extra-firm tofu or thinly sliced mushrooms for a vegetarian twist.
- If you prefer less sodium, choose a low-sodium soy or dilute with water.
Directions
- Prepare the marinade: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, garlic, ginger, and vinegar until sugar dissolves. This ginger soy sauce smells amazing—trust me.
- Mix the slurry: In a small cup, stir cornstarch into water until smooth; set aside. It’ll thicken the sauce just right without clumps.
- Marinate the beef: Place sliced beef in a zip-top bag or shallow dish. Pour half the marinade over beef, seal, and massage gently so every strip is coated. Refrigerate at least 20 minutes, up to overnight for deeper flavor.
- Heat your pan: Warm a large skillet or wok over medium-high heat. Add neutral oil and swirl to coat. A well-seasoned cast-iron skillet works wonders here.
- Stir-fry beef: Remove beef from marinade—reserve liquid. Add half the beef in a single layer (don’t crowd). Cook 1–2 minutes per side until browned and slightly crisp on edges. Transfer cooked slices to a plate; repeat with remaining beef.
- Sauté veggies: Lower heat to medium. Add onion and carrot to the pan with a pinch of salt. Stir for about 1 minute until veggies are bright and just tender. You want a little crunch for texture contrast.
- Build the sauce: Return all beef to the pan. Pour in reserved marinade and the cornstarch slurry. Stir constantly—watch as the sauce bubbles, thickens, and clings to each piece of beef in about 1–2 minutes. If it reduces too fast, splash a tablespoon of water.
- Finish and garnish: Toss in sliced green onions, cook 15 seconds more. Sprinkle with toasted sesame seeds. Give it one last stir—you’re aiming for glossy, saucy perfection.
Servings & Timing
Makes 4 generous servings
Prep Time: 20 minutes (plus 20–60 minutes marinating)
Cook Time: 10 minutes
Total Time: 50–90 minutes (including chill time)
Variations
• Ground beef version: Swap strips for 1½ pounds ground beef—cook until no longer pink.
• Veggie-packed: Add broccoli florets or snap peas in step 6.
• Chicken or turkey: Use thinly sliced boneless chicken thighs for a lighter take.
• Heat boost: Stir in ½ teaspoon extra gochugaru or fresh sliced bird’s-eye chilies.
• Sweet swap: Replace brown sugar with pineapple juice for natural tenderizing.
• Lettuce-wrap style: Skip rice and serve in butter lettuce cups with kimchi.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze portions in freezer-safe bags up to 2 months; thaw overnight in fridge.
Reheat: Warm gently in a skillet over medium heat, adding a splash of water to revive the sauce.
Make-Ahead Tip: Marinate beef and slice veggies a day ahead; just stir-fry when you’re ready.
Notes
You know what? Marinating longer really pumps up flavor, but even 20 minutes does the trick. I’ve tested this recipe with 30-minute, 4-hour, and overnight marinades—overnight yields the most tender bites, while a quick soak still tastes great if you’re pressed for time. If your sauce seems too thin, add a touch more cornstarch slurry. For extra richness, swirl in ½ teaspoon butter just before serving—my secret nod to a silky finish.
FAQs
Q: Can I use skirt steak instead of sirloin?
A: Absolutely—skirt steak’s pronounced grain soaks up marinade beautifully; just slice thinly.
Q: I’m sensitive to spice. How do I tone it down?
A: Reduce or skip the gochujang and gochugaru; you’ll still get garlicky, sweet-savory notes.
Q: Is this recipe gluten-free?
A: Yes—swap soy sauce for tamari or coconut aminos, and ensure your gochujang is gluten-free.
Q: Can I double the batch for a crowd?
A: Sure thing—just use a bigger bowl or two pans to avoid overcrowding when stir-frying.
Q: Why add cornstarch slurry?
A: It thickens the sauce so it clings to the beef instead of pooling on your plate.
Q: What side dishes work best?
A: Steamed rice, kimchi, pickled cucumbers, or even quinoa for a modern twist.
Q: My beef turned out a bit tough—what happened?
A: Likely sliced too thick or overcooked; aim for 1/8-inch slices and don’t overcrowd the pan.
Q: Can I slow-cook this?
A: It’s really best as a quick stir-fry; in a slow cooker, it risks turning stringy.
Conclusion
This Korean Beef Recipe brings bold ginger soy sauce flavors and tender marinated beef to your table—without a restaurant tab. It’s fast, flexible, and perfect for anyone craving authentic Korean cuisine at home. Give it a whirl, leave a comment below on your favorite twist, and don’t forget to check out my Easy Kimchi Recipe for the ultimate Korean feast!
Korean Beef Recipe
Ingredients
- 1½ pounds sirloin steak or flank steak thinly sliced against the grain
- ¼ cup low-sodium soy sauce Kikkoman or tamari for gluten-free
- 2 tablespoons brown sugar packed (light or dark)
- 1 tablespoon toasted sesame oil Lee Kum Kee
- 2 teaspoons gochujang chili paste Chung Jung One or 1 tsp gochugaru flakes for heat
- 3 cloves garlic minced (about 1 tablespoon)—fresh is best
- 1 tablespoon fresh ginger grated (or 1 teaspoon jarred)
- 1 tablespoon rice vinegar or apple cider vinegar adds brightness
- 2 teaspoons cornstarch for thicker sauce
- 2 tablespoons water to dissolve cornstarch
- 1 tablespoon neutral oil vegetable or canola
- 1 medium onion thinly sliced
- 1 medium carrot julienned or thinly sliced
- 3 green onions sliced on the diagonal
- 1 teaspoon sesame seeds toasted for garnish
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, garlic, ginger, and vinegar until sugar dissolves.
- In a small cup, stir cornstarch into water until smooth; set aside. It’ll thicken the sauce just right without clumps.
- Place sliced beef in a zip-top bag or shallow dish. Pour half the marinade over beef, seal, and massage gently so every strip is coated. Refrigerate at least 20 minutes, up to overnight for deeper flavor.
- Warm a large skillet or wok over medium-high heat. Add neutral oil and swirl to coat.
- Remove beef from marinade—reserve liquid. Add half the beef in a single layer (don’t crowd). Cook 1–2 minutes per side until browned and slightly crisp on edges. Transfer cooked slices to a plate; repeat with remaining beef.
- Lower heat to medium. Add onion and carrot to the pan with a pinch of salt. Stir for about 1 minute until veggies are bright and just tender. You want a little crunch for texture contrast.
- Return all beef to the pan. Pour in reserved marinade and the cornstarch slurry. Stir constantly—watch as the sauce bubbles, thickens, and clings to each piece of beef in about 1–2 minutes. If it reduces too fast, splash a tablespoon of water.
- Toss in sliced green onions, cook 15 seconds more. Sprinkle with toasted sesame seeds. Give it one last stir—you’re aiming for glossy, saucy perfection.
