Korean Beef Stir Fry with Vegetables and Brown Sugar Sauce
A savory Korean-inspired beef stir fry featuring tender strips of beef cooked with fresh vegetables in a sweet and salty brown sugar soy sauce. The dish combines broccoli, red peppers, and carrots with aromatic garlic, ginger, and sesame oil for authentic Asian flavors. Perfect for busy weeknight dinners, this one-pan meal comes together quickly and pairs beautifully with steamed rice. The cornstarch thickening creates a glossy sauce that coats every piece of beef and vegetable.
Ingredients
- 2 Tablespoons Avocado Oil
- 1 ½ pounds Beef Steak, round steak or other, cut against the grain into thin strips
- ¼ teaspoon Ground Black Pepper
- 1 pinch Red Pepper Flakes
- 3 cloves Garlic, minced, or 2 teaspoons
- 3 Tablespoons Brown Sugar
- ⅓ cup Soy Sauce, low sodium
- 1 teaspoon Fresh Ginger, minced, or 1/4 teaspoon ground ginger
- 2 teaspoons Sesame Oil
- 1 cup Broccoli, cut into 1 inch pieces
- ½ Red Pepper, cut into 1 inch pieces
- ⅝ cup Carrots, shredded or cut into small pieces
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water, cold
- 1 ½ cups Cooked Rice
- 2 Tablespoons Green Onions, sliced thinly
- 1 pinch Sesame Seeds
Instructions
- 1
Heat avocado oil in a large skillet over medium high heat
- 2
Add beef and cook for about 1 minute, breaking up clumps with a spoon
- 3
Add pepper, red pepper flakes and garlic and cook until beef has a little pink remaining, about 1-2 minutes more
- 4
Add brown sugar, soy sauce, ginger, and sesame oil and cook until all ingredients are bubbling
- 5
Add broccoli, red peppers, and carrots and bring to a simmer
- 6
Simmer until broccoli is bright green, about 3 minutes
- 7
Mix cornstarch and cold water until smooth in a small bowl
- 8
Add cornstarch mixture to skillet and cook until sauce is bubbly and thick
- 9
Serve beef stir fry over cooked rice, topped with green onions and sesame seeds
Tips
Cook beef in batches if necessary to avoid overcrowding the skillet for better browning
Mix cornstarch slurry thoroughly to prevent lumps in the sauce
Cut vegetables into uniform sizes for even cooking
Good to Know
Refrigerate for up to 3 days in covered container
Prep vegetables and make sauce up to 1 day ahead
Best served immediately over hot rice while sauce is warm
Common Mistakes
Avoid overcrowding pan to prevent steaming instead of searing
Do not overcook vegetables to maintain crisp texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but add them directly without thawing and reduce cooking time by 1-2 minutes to prevent overcooking.
What cut of beef works best for this recipe?
Round steak, sirloin, or flank steak work well. Cut against the grain into thin strips for tenderness.
How long will leftovers keep in the refrigerator?
Leftovers will keep for up to 3 days refrigerated. Reheat gently to avoid overcooking the vegetables.