This Korean Ground Beef Stir-Fry is a quick 30-minute meal packed with savory-sweet flavors, tender beef, and veggies for a healthy, family-friendly dinner. Tastes like Korean Steak Bulgogi, but so much easier to prepare! Serve over perfectly steamed rice for an amazing weeknight meal!
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🥩 The Ingredients
The lean ground beef soaks up all the bold Korean seasonings, while mushrooms, bell peppers, and carrots add a pop of color, crunch, and natural sweetness. Together, they create a quick stir-fry that’s bursting with savory-sweet flavor in every bite. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
Substitutions:
- Protein: Swap lean ground beef with ground turkey, chicken, or pork.
- Mushrooms: Use zucchini, eggplant, or extra bell peppers if you don’t have mushrooms.
- Bell Peppers: Try broccoli florets, snap peas, or green beans for a different crunch.
- Carrots: Sub in shredded cabbage or julienned zucchini.
- Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
- Sweetener: Replace brown sugar with honey or maple syrup.
Variations:
- Spicy Kick: Add extra gochujang (Korean chili paste) or red pepper flakes for extra heat.
- Low-Carb: Serve over cauliflower rice or zucchini noodles instead of regular rice.
- Extra Flavor: Top with sesame seeds, green onions, or a drizzle of toasted sesame oil.
- Meal Prep Friendly: Double the recipe and store portions for quick weekday lunches.
🥢 Tips & Tricks for the Best Korean Ground Beef Stir-Fry
- Brown the beef well: Let the ground beef sear without stirring too much at first — this builds deeper flavor.
- Cut veggies evenly: Slice mushrooms, bell peppers, and carrots into similar sizes so they cook quickly and evenly.
- Don’t overcook the veggies: Keep them slightly crisp for the best texture and color.
- Balance the sauce: Taste as you go — add a little extra soy sauce for saltiness, honey for sweetness, or gochujang for heat.
- Finish with freshness: A sprinkle of green onions or sesame seeds at the end brightens up the whole dish.
- Serve it your way: Pair with steamed rice, noodles, or keep it light with cauliflower rice.
👨🍳 How To Make Korean Ground Beef Stir-Fry
- Step 1: Cook the ground beef in your wok over high heat.
- Step 2: Once no longer pink, drain the grease from the meat (safely), and set it aside.
- Step 3: Heat the oil over high heat and then stir-fry the mushrooms, peppers, carrots, garlic, and ginger.
- Step 4: Add the beef back into the wok and stir to combine.
- Step 5: Mix together the sauce ingredients, pour them into the wok, and stir-fry for another couple of minutes.
- Step 6: Serve at once over rice (if desired), and garnished with sesame seeds and chopped scallions.
🙋🏽♂️ Frequently Asked Questions
Yes, you can cook the beef and sauce in advance, then store them in the fridge for up to 3 days. Just reheat and add fresh veggies before serving for the best flavor and texture.
It pairs perfectly with steamed rice, noodles, or even cauliflower rice for a lighter option. You can also add a side of kimchi for extra Korean-inspired flavor.
It can be! Just swap soy sauce for tamari or coconut aminos, and make sure any other sauces you use are certified gluten-free.
Absolutely. Stir in extra gochujang (Korean chili paste), sriracha, or red pepper flakes to add as much heat as you like.
😋 More Amazing Recipes with Ground Beef
Ready to make the tastiest (and easiest) stir-fry in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Korean Ground Beef Stir-Fry
Video
Equipment
- Wok or a large skillet
Ingredients
For the Sauce
- ¼ cup soy sauce or low-sodium soy sauce
- ¼ cup dark brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang
For the Stir-Fry
- 1 lb ground beef 85% to 93% lean
- 1 tablespoon vegetable oil or canola
- 1 medium onion chopped
- 1 red bell pepper seeded and chopped
- 2 medium carrots peeled and shredded
- 8 oz mushrooms sliced
- 2 teaspoon garlic minced
- 2 teaspoon ginger fresh, minced
For Serving
- ½ cup scallions chopped
- steamed rice or cooked noodles
- 1 tablespoon toasted sesame seeds
Instructions
- In a small bowl, combine the sauce ingredients. Set aside.¼ cup soy sauce, ¼ cup dark brown sugar, 1 tablespoon sesame oil, 1 tablespoon gochujang
- Heat your wok (or skillet) over medium-high heat. Add the ground beef, and use a wooden spatula or spoon to break it up. Cook until no longer pink. Remove rendered grease and discard safely. Transfer the cooked beef to a plate and set aside.1 lb ground beef
- Heat the oil over high heat. Once shimmering, add the onion, bell pepper, carrots, and mushrooms. Stir-fry until they are softened, 2 to 4 minutes. Stir in the garlic and ginger and stir-fry for another 30 seconds to 1 minute.1 tablespoon vegetable oil, 1 medium onion, 1 red bell pepper, 2 medium carrots, 8 oz mushrooms, 2 teaspoon garlic, 2 teaspoon ginger
- Add the cooked beef back into the wok and stir to combine with the veggies. Pour in the sauce and stir-fry for another couple of minutes.
- Turn off the heat and stir in most of the scallions, leaving some for garnish.½ cup scallions
- Serve at once over steamed rice (or cooked noodles), garnished with more chopped scallions and toasted sesame seeds.steamed rice, 1 tablespoon toasted sesame seeds
Leona says
I’ll admit, I just came across this recipe, so I haven’t had the opportunity yet to make it, but gave it 5 stars because I can tell from the ingredients and directions that it will be delicious!
I’m thinking of adding some chopped cabbage (from a bag of coleslaw mix) for even more veg.
Torn over rice vs noodles? I’m thinking this recipe makes a large enough batch that I can have rice one day, and noodles the next. Now I just have to hunt down the Gochujang – not in my little town, Amazon to the rescue!
Wes says
Who knew ground beef would be this good in a stir-fry?! Absolutely fabulous and ready in no-time. SO GOOD!