This Korean Bulgogi beef Stir-Fry is a fast, delicious way to enjoy the rich flavors of Korean barbecue at home without grilling.
Thinly sliced beef marinated in a savory-sweet sauce with garlic, ginger, and soy sauce brings authentic taste to this stir-fry.
Serve it over steamed rice for a complete meal that comes together in under 30 minutes, perfect for weeknight dinners.
Why You’ll Love This Recipe
- Using thinly sliced beef ensures the meat cooks quickly and remains tender.
- The marinade includes a balance of sweet, salty, and umami flavors, characteristic of traditional bulgogi.
- Stir-frying at high heat caramelizes the marinade, creating a delicious glaze on the beef.
- Adding sesame seeds and scallions at the end enhances the dish with nuttiness and fresh brightness.
Korean Bulgogi Beef Stir-Fry
A quick and flavorful Korean-inspired stir-fry featuring marinated thinly sliced beef with sesame and scallions, served over steamed rice for a satisfying meal.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450 g) thinly sliced beef ribeye or sirloin
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) brown sugar
- 1 tbsp (15 ml) sesame oil
- 3 garlic cloves, minced
- 1 tsp (5 ml) ginger, grated
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 green onions, sliced thin
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (9 g) toasted sesame seeds
- Steamed rice, for serving (about 4 cups cooked)
Instructions
- Prepare the Marinade and Marinate Beef In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Add the thinly sliced beef and toss to coat thoroughly. Let it marinate for at least 10 minutes at room temperature or up to 2 hours refrigerated.
- Cook the Beef Stir-Fry Heat vegetable oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the marinated beef in a single layer (in batches if needed) and stir-fry for about 3 to 4 minutes, until beef is cooked through and slightly caramelized.
- Add Scallions and Sesame Seeds Return all beef to the pan if cooked in batches. Stir in sliced green onions and sprinkle with toasted sesame seeds. Toss quickly to combine and remove from heat.
- Serve Divide steamed rice among bowls and top with the bulgogi beef stir-fry. Serve immediately.
Helpful Tips
- Use very thinly sliced beef from the butcher or buy pre-sliced bulgogi beef to reduce prep time.
- For food safety, cook beef to an internal temperature of 145°F (63°C) for medium rare or 160°F (71°C) for well done.
- Do not overcrowd the pan when stir-frying to ensure beef sears properly instead of steaming.
- If you prefer spicier, add 1 teaspoon of Korean red pepper flakes (gochugaru) to the marinade.
Storage and Make-Ahead
Store leftover beef stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheat thoroughly to at least 165°F (74°C) before serving.
Do not freeze the cooked beef stir-fry, as the texture may become tough.
Frequently Asked Questions
Can I use other cuts of beef for bulgogi stir-fry?
Yes, flank steak or sirloin sliced thinly against the grain works well. Avoid tougher cuts unless marinated overnight.
Can I make the marinade ahead of time?
Yes, the marinade can be prepared a day ahead and refrigerated. Marinate the beef just before cooking for best texture.
Is this recipe gluten-free?
No, traditional soy sauce contains wheat. Use a gluten-free tamari soy sauce to make the dish gluten-free.
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