This weeknight Korean beef recipe is a simple Korean beef stir fry and the stuff that dreams are made. The Korean beef consists of tender Korean beef strips that are marinated in the most delicious Korean marinade and then it is cooked up to crisp perfection. It is served over a bed of fluffy rice for a complete meal. This makes a great quick dinner but it is special enough for entertaining too.
We make this meal at least once a week and it is one of our favorite Asian recipes! When I ask what everyone wants for dinner, they always suggest this recipe.
Now I can't take all the credit for this one. This was shared with me by a friend and I have tweaked it over the years to make it the way I like it. Namely, with lots of sauce and a delicious side of pickled cucumbers. So good!
This Korean beef is not a spicy dish at all. It is however full of amazing flavor from all the ingredients that make this a Korean beef recipe. It is beef strips that are marinated for a short time and it has the most amazing flavor.
It also uses Korean chili flakes (gochugaru) which can be found at most grocery stores now and it is relatively cheap.
If you need a substitution idea for these Korean chili flakes, I have included them below in the recipe area. I totally understand if you are not into buying specialty products for a dish but I promise you that when you try this Korean beef recipe, you will be making it so often.
You will use up the entire bottle of Korean chili flakes in no time.
Ingredients You Will Need
- Beef Strips. I like to use Sirloin Steak or Flat Iron Steak. PRO-TIP: The Flat iron steak is the more affordable option when making this easy Korean beef recipe and it comes out just as tender as the sirloin steak option.
- Scallions
- Korean Chili Flakes (Gochugaru)
- Soy Sauce
- Fresh Ginger
- Fresh Garlic
- Granulated Sugar
- Kosher Salt
- Rice Wine Vinegar
- Cucumbers (optional- for the pickled cucumbers to serve with the Korean beef)
Recipe Tips
- Use high-quality ingredients: When you are making this Korean beef recipe, you want to make sure you work with all fresh ingredients. Powdered garlic or ginger do not work as well as the real thing.
- The spiciness: Depending on the brand of gochugaru that you buy, some will be spicier than others. I have had some brands that only have a light smoky sweetness to them and lots of flavor (the brand in the picture below). Other brands I have tried can much more heat.
- Make your own Gochugaru: You can easily just mix together some sweet paprika and cayenne to achieve this same flavor profile if you do not have the chili flakes in your pantry or cannot find it in the Asian section of your grocery store. More on that in the recipe below.
- For the cucumber salad portion of this recipe, this is totally optional. I always like adding a fresh component to cooked meat.
- Slice the beef as thin as you absolutely can: You will end up with thin strips of beef that are almost shaved. Cutting the steak very thin allows the steak to brown and caramelize quickly and keeps the meat tender. This is basically like a Korean beef stir fry. You can make this part of the recipe easier by freezing the steak for an hour and slicing it partially frozen.
I do this with my pulled pork rice bowl and many of my other meat dishes.
If you would prefer to skip this part of the recipe, that is totally fine. It will be just as amazing either way.
How To Make Korean Beef Strips
Storing And Reheating
If you have leftovers, this meal reheats so well. I like to allow the need to cool almost completely then place it in a container with a lid and store it in the fridge for up to 3 days. Store the cucumber salad in a separate container with a lid for up to one week.
To reheat the beef, place it in aluminum foil and seal it well. Place this foil pack in a preheated 350-degree oven for 10-15 minutes or until heated through.
More Asian Recipe Ideas
We make lots of Asian recipes in our house because we love them. These are all uncomplicated recipes that anyone can make. Here are some more ideas:
- For Asian takeout-inspired meals, we love our Pepper Steak And Rice Chinese Chicken with Green Beans, Korean Sesame Noodles, and Thai Chicken and Basil Stir Fry
- We love Asian Meatballs too. Yes, that is a thing! Our favorites are our Kofta Meatballs and our Asian Meatballs
- For a more vegetable-inspired Asian meal, we always turn to our Asian Pasta Salad or Green Beans with Tomatoes
- Add a spicy gochujang mayo for a little contrast.
Weeknight Korean Beef Strips
Ingredients
- 12 ounces Sirloin Steak (or Flat iron Steak) cut into thin strips (as thin as you can)
Beef Marinade
- ⅓ cup Low sodium soy sauce
- ½ cup scallions diced. Reserve 1 tablespoon of the scallions for garnish.
- 1 ½ tablespoon garlic minced
- 1 tablespoon ginger freshly grated
- 1 teaspoon granulated sugar
- 2 tablespoon Rice Wine Vinegar
- 2 tablespoon Korean chili flakes Gochugaru
Pickled Cucumbers
- 2 tablespoon rice wine vinegar
- ½ teaspoon kosher salt
- 1 seedless cucumber sliced thin
- ½ cup water
- 1 tablespoon Korean chili flakes Substitute for this: ¾ tablespoon of sweet paprika plus ⅛ teaspoon cayenne pepper.
Instructions
- Make the rice and then set aside making sure it is covered.
- Prepare all the ingredients for the marinade and add to a medium bowl and mix well.⅓ cup Low sodium soy sauce, ½ cup scallions, 1 tablespoon ginger, 1 teaspoon granulated sugar, 2 tablespoon Rice Wine Vinegar, 2 tablespoon Korean chili flakes, 1 ½ tablespoon garlic
- Slice beef as thin as possible, almost shaved.12 ounces Sirloin Steak (or Flat iron Steak)
- Add beef to the marinade and mix well to coat all the beef in the sauce. Let sit for at least 20 minutes. The beef can marinate up to 24 hours in advance.
- If you are making the pickled cucumbers, you can start them while the beef is marinating.
Pickled Cucumbers (for serving as a side to the Korean Beef)
- Slice cucumbers very thin.
- In a medium bowl add all the ingredients for the pickled cucumbers.2 tablespoon rice wine vinegar, ½ teaspoon kosher salt, 1 seedless cucumber, ½ cup water, 1 tablespoon Korean chili flakes
- Mix well then set aside.
Cooking The Korean Beef
- Preheat a large skillet over medium heat.
- Working in batches, with your hands grab the strips of beef and place on the pan making sure they do not over lap.
- Cook for 1 minute then with tongs, flip them over and cook the other side and cook for 1-2 minutes.
- Remove the steak from the pan on to a plate and cover with aluminum foil.
- Continue cooking the remainder of the beef in batches until it is all cooked.
- Once the beef is fully cooked, pour any remaining marinade into the pan and cook for 1-2 minutes until it thickens and caramelizes.
- Add the steak back to the pan and mix well to pick up all of the flavors from the pan.
- Remove from heat and sprinkle the extra scallions over top.
- Serve with rice and pickled cucumbers on the side.
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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