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korean beef stir fry gochujang riibeye kimchi

Korean Beef Stir Fry (A Quick Twist on Bulgogi!)

This quick and delicious Korean Style Steak Stir Fry features tender ribeye strips marinated to perfection and stir-fried with vibrant veggies. Serve over rice or noodles and enjoy a flavorful, homemade meal that's ready in just 30 minutes!
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Cuisine: korean
Ingredients Method

Ingredients
  

  • 1 1/2 lb ribeye cut into thin strips
  • 3 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1/4 cup brown sugar
  • 1/4 cup Mirin
  • 2 tablespoons of rice wine vinegar
  • 2 garlic cloves minced
  • 1 tablespoon oyster sauce or hoisin sauce
  • 1 red bell pepper sliced into thin strips
  • 3-4 bunches of baby bok choy chopped
  • 1 small bowl of green onions sliced into 2-inch pieces
  • 2 tablespoons sesame seeds
  • 2 tablespoons of oil: I prefer avocado oil for health reasons but canola oil or vegetable oil work too
  • 1/2 cup chicken broth or beef bone broth
  • Cooked brown rice or warm rice noodles to serve - I prefer short grain rice from my rice cooker cooked in bone broth
  • Kimchi for serving
  • 1 teaspoon red pepper flakes optional, for a spicy kick
  • Optional: Korean chile paste gochujang for added spice

Method
 

  1. Marinate the Beef: In a small bowl, combine soy sauce, sesame oil, brown sugar, Mirin, rice wine vinegar, minced garlic, and oyster sauce.
  2. Add ribeye strips and marinate for at least 15 minutes.
  3. Prep the Veggies: Slice the red bell pepper, chop the baby bok choy, and cut the green onions into 2-inch pieces.
  4. Heat the Skillet: Heat a large nonstick skillet or wok over medium-high heat. Add avocado oil and heat until it shimmers.
  5. Cook the Beef: Add marinated beef in a single layer. Cook undisturbed for 2-3 minutes until crispy. Flip and cook another 2-3 minutes until browned and tender. Remove and set aside.
  6. Stir Fry the Veggies: In the same skillet, add more oil if needed. Stir fry the bell pepper and baby bok choy for 3-4 minutes until tender but crisp. Add green onions and cook for another minute.
  7. Combine and Simmer: Return beef to the skillet. Pour in chicken or beef broth to deglaze the pan. Simmer for 2-3 minutes. Sprinkle with sesame seeds and stir.
  8. Serve: Serve over cooked brown rice or white rice or rice noodles.
  9. Optional: Add kimchi on the side and gochujang (thinned with some sesame oil) for extra spice.