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.
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.
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.
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