Go Back
–+ servings
A close-up view of a white bowl filled with a serving of Korean ground beef stir-fry sitting on a bed of cooked brown rice and garnish with sesame seeds and chopped scallions.

Korean Ground Beef Stir-Fry

Course: Entree
Cuisine: Korean / American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 435kcal
Author: Kris Longwell
A quick and flavorful weeknight dinner made with lean ground beef, colorful veggies, and bold Korean seasonings. Ready in just 30 minutes, this stir-fry is savory, slightly sweet, and perfect served over rice or noodles for a meal the whole family will love.
Print Recipe

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

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Gochujang can be found in the Asian section of many well-stocked supermarkets, in Asian markets, or online. It has a lot of flavor but is not too spicy. For extra heat, add a pinch or two of red pepper flakes. 
Be sure to have everything prepped before you start to stir-fry. The dish comes together very quickly once you begin preparing it. 
Leftovers are delicious and will keep in an air-tight container in the fridge for 3 to 5 days. Reheat on the stove in a skillet over medium heat or in the microwave. Add a splash of broth if the leftovers are mixed with rice. 

Nutrition

Calories: 435kcal | Carbohydrates: 26g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 919mg | Potassium: 795mg | Fiber: 3g | Sugar: 19g | Vitamin A: 6160IU | Vitamin C: 47mg | Calcium: 68mg | Iron: 3mg