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
Barbara Lerner says
Delish! Hits all tastebuds
Kris Longwell says
Yay! We are so happy you made the Korean stir fry and had success! Thanks so much for sharing and the wonderful review! That means the world to us! Please stay in touch! All the best, Kris & Wesley
Jeannie says
Very delicious
Kris Longwell says
Yay!!! We are so happy you made the stir-fry and liked it! We love it, too!! And thank you so much for letting us know and the great review, Jeannie! That means the world to us! Please stay in touch! All the best, Kris & Wesley
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!
Kris Longwell says
Hi Leona! Yay!!! The addition of chopped cabbage will be delish!!! We’ve done this over rice and we’ve done it over noodles. It’s hard to say which we like better! Noodles are really great. Let us know when you make the dish and what you think!!! Have a wonderful weekend!! xo Kris & Wesley
Wes says
Who knew ground beef would be this good in a stir-fry?! Absolutely fabulous and ready in no-time. SO GOOD!
Kris Longwell says
Woo hoo!!