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  • Writer's pictureNina S.

Korean Beef Stir Fry Recipe

This recipe is perfect for those looking for a quick and easy meal that's also flavorful and satisfying. It uses simple ingredients and tastes as if it came straight from the restaurant!

Korean Beef Stir Fry

I was challenged to cook something beyond our usual meals, while still on our clear-our-leftover-ingredients journey. As a Filipino household who loves having samgyupsal at home, we had some leftover sauces and meat. I decided to play with these ingredients while taking inspiration from Another Food Blogger!

I tweaked the recipe based on what is available in our pantry. The recipe turned out so satisfying - perfect for a weekend meal. I sent the photo to my Gen Z niece, who asked me which restaurant I was dining in. Flavor? Check. Aesthetics? Check!

Try this recipe out and surprise your family!

Choosing your ingredients

  • The recipe uses gochujang, a Korean red chili paste that is savory, sweet, and spicy. This condiment is popular in Korean cooking. It can be bought from the Asian section of the grocery or at your local Korean groceries.

  • I used woo samgyup (Korean thin-sliced beef) for this recipe. This quick-cooking meat is so tender and flavorful, which helps elevate this dish. It can be bought in local groceries as beef samgyupsal. You may also substitute this for beef yakiniku cut (Japanese thin-sliced beef) or substitute to leaner beef cuts to lessen the fat.

Korean Beef Stir Fry

This dish is best served with rice and other Korean banchan (side dishes).


  • 500g Korean thin-sliced beef

  • 1 red onion, sliced

  • 1 red bell pepper, sliced

  • 2 cloves garlic, sliced

  • 1/2 head of cabbage*, sliced


  • 2 Tbsp soy sauce

  • 2 Tbsp gochujang*

  • 1 1/4 tsp ginger powder*

  • 2 tsp cornstarch

  • 2 Tbsp oil


  • 3 Tbsp soy sauce

  • 3 Tbsp honey

  • 3 Tbsp oyster sauce

  • 2 Tbsp white vinegar

  • 1 1/4 tsp ginger powder*

  • 4 Tbsp water


  • Spinach

  • 2 cloves garlic, minced

  • 2 cups boiling water, for blanching

  • 1 tsp sesame oil

  • Cold water, for rinsing

Other Ingredients

  • Kimchi

  • Sesame seeds

  • Spring onions (optional)


Beef Stir Fry

  1. Mix the marinade ingredients. Add the beef. Set aside for at least 10 minutes.

  2. Mix the sauce ingredients together and set aside

  3. Slice your vegetables - the cabbage, onion, garlic, and red bell pepper. Cut it to about a matchstick size.

  4. Heat 1 Tbsp cooking oil in a medium-sized pan. On high heat, stir-fry the vegetables for about 1-2 minutes each*.

  5. Add the marinated beef. Cook on high heat for 2-3 minutes.

  6. Add the sauce and cook until the sauce thickens. You may adjust the flavor at this point - add more gochujang for a spicier flavor.

Spinach Banchan

  1. Blanch the spinach for 30 seconds to 1 minute

  2. Strain and rinse in cold water

  3. Squeeze out excess water and slice a few times

  4. Mix with minced garlic and sesame oil


Use a shallow bowl for a Korean experience. You may also use a plate if this is not available.

  1. Measure your rice in a small cup. Place it at the center of your serving bowl.

  2. Add your beef stir fry to one side of the rice. Top with sesame seeds or sliced spring onions.

  3. Add your spinach banchan next to the beef stir fry.

  4. Add other banchan (e.g. kimchi)


*You may substitute the cabbage with other vegetables (e.g. carrot)

*This original version creates a mild spicy flavor. You may add more, depending on your flavor preference

*You may use grated ginger in place of ginger powder. Use 1 inch of ginger = 1 1/4 tsp ginger powder

*Thinner vegetables will cook quickly, so watch closely while you cook

Korean Beef Stir Fry served with rice, kimchi, and spinach banchan

We love eating in Korean restaurants, so this dish was a winner. The presentation also adds an authentic Korean dish feel. We enjoyed this and since it's easy to cook, we will definitely have this in rotation.

Tried this recipe? Let me know in the comments how it turned out!

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