Bulgogi Beef Stir Fry

Level up dinner with this easy Bulgogi Beef Stir Fry recipe. Thinly sliced beef and sweet-savoury marinade, come together in a quick stir-fry!

I had a lot of apples at home, so I decided to make a Bulgogi Beef Stir Fry! I have a super old but beloved recipe for a Bulgogi Beef Gyudon right here, with has a touch of richness from an egg – but I’ve never actually posted a recipe on just bulgogi beef! If you’re craving a dish that’s bursting with savoury, sweet, and umami flavours, look no further than this bulgogi beef stir fry.

This Korean-inspired stir fry is all about the marinade and everything else is so quick and easy (just toss in a pan and we’re done!), making this a perfect recipe to meal prep over the weekend! This recipe brings together tender beef marinated in a mouthwatering blend of ingredients, stir-fried with crisp onions, and finished with a touch of sesame oil. Perfect for a weeknight dinner or a special treat, this recipe is sure to become a family favourite!

What is Bulgogi Beef Stir Fry?

Bulgogi beef stir fry is a vibrant dish featuring thinly sliced beef marinated in a traditional bulgogi sauce, then quickly stir-fried with onions. The marinade is a harmonious mix of sweet, savoury, and aromatic elements, creating a dish that’s flavorful and satisfying.

Why You’ll Love This Recipe:

• Quick & Easy: Perfect for busy weeknights, this dish comes together in no time, making dinner a breeze.
• SO Flavourful: The bulgogi marinade imparts a rich, complex flavour to the beef, with notes of sweetness.
• Versatile: This stir fry pairs well with rice, noodles, or even on its own with lettuce cups for a low-carb option.
• Customizable: You can adjust the seasoning or add your favourite vegetables to make it your own.

Key Ingredients for Bulgogi Beef Stir Fry

The Beef

Thinly sliced for quick cooking and maximum flavour absorption. Sirloin and ribeye is best, but the cheaper flank can work as well – this is what I always use! I also sometimes use readily available thinly sliced beef, also known as shabu-shabu beef.

Follow any of these tips to get tender beef:

How to Tenderize Beef

• Thinly Slice and Against the Grain: Simply cutting the beef thinly, and against the grain is enough to get you tender beef! This is the method my Mom uses, and I’ve never had an issue with tough beef!

• Marinate Longer: The marinade itself helps tenderize the meat. Allowing the beef to marinate for at least 30 minutes, or overnight, helps break down the muscle fibers and infuses flavour. This is a great freezer-friendly marinade option as well.

• Baking Soda Method: Sprinkle a small amount of baking soda (about 1/2 teaspoon) over the beef and let it sit for 15-20 minutes. Do not add too much, or leave it on for too long! Baking soda works wonderfully to tenderise any tough cuts of meat, and gives beef a velvety texture, but when done wrongly you may end up with bitter beef! Rinse off the baking soda thoroughly and pat the beef dry before marinating. I know some recipes say you don’t have to rinse it off – but I always do because it’s far more consistent and minimises the chances of bitter beef.

The Bulgogi Marinade

• Pear or Apple: Adds sweetness and helps tenderize the meat! Sometimes I also use apple juice in place of these fruits.

• Light Soy Sauce: Provides the base umami flavour.

• Dark Soy Sauce (optional): Adds depth of colour and a richer flavour.

• Sesame Oil: Adds a nutty, aromatic finish.

• Brown Sugar: Balances the savoury and sweet elements. Sometimes I add lesser if the apple is particularly sweet!

• Ginger and Garlic Paste: The main aromatics to enhances the overall flavour with a fragrant, savoury note. Since we are blending the ingredients, you can simply roughly peel and chop ginger, and garlic and toss in the blender. I used my aromatics paste in this recipe.

The Stir Fry

• Onion: Sliced to add sweetness and crunch.

• Spring Onions & Sesame Seeds: For garnish and extra flavor.

• Water: I like my stir fry a little bit saucy, so i add water. If you prefer a dry stir fry, omit this.

Key Steps to Making It

1. Marinate the Beef

• In a blender, combine the pear (or apple), light soy sauce, dark soy sauce (if using), brown sugar, grated ginger, and garlic paste. Blend until smooth.

• Place the thinly sliced beef in a bowl or resealable bag. Pour the marinade over the beef and mix well to ensure all pieces are coated. Marinate for at least 15 minutes, or preferably overnight, in the refrigerator.

2. Cook the Onions

• Heat oil in a large pan or wok over medium-high heat.

• Add the sliced onions and cook, stirring occasionally, until they start to soften, about 3-4 minutes.

3. Add the Beef

• Add the marinated beef along with all of the marinade to the pan. Stir-fry for about 5-7 minutes, or until the beef is cooked through and slightly caramelized.

• If you prefer a saucier dish, add water. Stir to combine, and let the sauce come to a bubbly boil.

• Season with salt and pepper, if needed. I find the seasonings in the marinade more than adequate!

4. Finish and Garnish

• Drizzle over sesame oil and stir to combine. Once well-combined, turn off the heat.

• Garnish with chopped spring onions and sesame seeds.

TIP! For a little bit of spice, sprinkle on gochugaru or chilli flakes!

5. Serve

• Serve the bulgogi beef stir fry over steamed rice.

• Enjoy with a side of vegetables such as stir-fried vegetables, steamed broccoli or bok choy, or kimchi if desired.