Saucy Korean Beef Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin-sliced beef and crisp-tender vegetables in a dynamic gochujang-based sauce, served over rice. Ready in under 30 minutes, it's savory, slightly spicy, and deeply flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound top sirloin or flank steak (sliced as thinly as possible)
- 1 small onion sliced into very thin strips
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch, divided
- 6 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 3/4 cup soy sauce
- 1/4 cup water
- 1/2 cup sweet Japanese rice wine ((may sub mirin or dry sherry))
- 1/3 cup granulated sugar
- 1/4 teaspoon black pepper
- 2 tablespoons Gochujang ((may sub 2 teaspoons Sriracha))
- 2 tablespoons sesame oil, divided
- 1 zucchini (thinly sliced)
- 1 red bell pepper ( thinly sliced into 1/4 strips)
- 1 yellow bell pepper (thinly sliced into 1/4 strips)
- 2 cups mushrooms (sliced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 3414mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 967mg
- Calcium
- 38mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3414MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.