Korean Beef Stir Fry | Life, Love, and Good Food
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Korean Beef Stir Fry

Cook thinly sliced beef quickly at high heat and skip the marinating time without sacrificing tenderness or flavor with this short-cut Korean Beef Stir Fry recipe.
Course Main Course
Cuisine Chinese
Keyword beef, Korean beef, stir fry
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4


  • 1 pound lean steak, strip or sirloin
  • 1 red bell pepper
  • 1 can bean sprouts, drained
  • 1 can whole baby corn, drained
  • 3 green onions
  • 1 clove garlic, minced
  • 1-1/2 tablespoons Thrive Algae Oil
  • 1 tablespoon sesame seeds, if desired for garnish
  • lo mein noodles or rice prepared per pkg. directions


  • 1/4 cup lower-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 2 tablespoons mirin
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons water
  • 2 teaspoons corn starch


Prep Ingredients

  • Thinly slice steak across the grain; set aside.
    Mince 1 clove garlic and place in a small prep bow. Thinly slice the white potion of the green onions and add to the garlic. 
    Diagonally slice the green portion of the onions into 1/2-inch pieces and place in another prep bowl.
    Slice red bell pepper into thin slices (julienned) and place in a prep bowl; set aside.
    Drain baby corn and bean sprouts.
  • For the sauce, in a small bowl stir together 2 tablespoons water and 2 teaspoons corn starch until smooth. Add the remaining sauce ingredients and whisk until combined; set aside.

Stir Fry

  • Add Thrive Algae Oil to a wok or large cast iron skillet and heat on high. Add the bowl of garlic and onion—it should sizzle immediately—and cook and stir until fragrant, about 30 seconds. Add the beef and cook until no longer pink, about 4-5 minutes.
  • Add the red bell pepper and cook for 1-2 more minutes, stirring frequently. Add baby corn and the sauce and cook until thickened. Stir in the bean sprouts.
  • Remove from heat and serve over lo mein noodles or rice and garnish with the remaining bean sprouts, green onions, and sesame seeds, if desired.
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