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Gochujang Spicy Korean Beef and Vegetable Stirfry

  • Author: Michelle Burns
  • Yield: 4 1x


Nutritional information does not include rice or noodles


  • 1/2 pound flank steak or stew beef, sliced in bite-size pieces
  • 1/4 cup green onion, thinly sliced
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 1 tbs sesame oil
  • 1 tbs sesame seeds, toasted (GARNISH)
  • 1/2 tsp dried red pepper flakes
  • 1 tbs gochujang paste (more as desired)
  • 1 tbs sugar
  • 1/2 tsp black pepper
  • 1/3 cup cold water
  • 1 tbs cornstarch
  • 2 tbs peanut or avocado oil
  • 1 cup carrot, peeled and julienned or sliced on diagonal in thin coins
  • 1 cup broccoli florets
  • 1 cup snow or snap peas


  • Combine green onions, soy sauce, garlic, sesame oil, gochujang, red pepper flakes, sugar, and black pepper together.
  • Place meat in a glass bowl or plastic bag, add the marinade and allow to sit 30 minutes at room temperature.
  • Drain the meat, reserving the marinade
  • Dissolve the cornstarch in water in a small bowl, then add to the reserved marinage, mixing well.
  • Preheat wok or large skillet over high heat.
  • Add 1 tbs oil, then add the carrots when the oil is hot.
  • Stir fry 3 minutes.
  • Add the snow peas and broccoli and stir-fry 2 minutes until vegetables are crisp-tender.
  • Remove the vegetables and keep warm
  • Add the remaining oil to the pan.
  • Add the beef to the pain and stir-fry 2-3 minutes until brown
  • Pour the marinade into the wok and cook and stir until thickened and bubbly
  • Stir in the vegetables.
  • Cover and cook 1 minute.
  • Serve over hot rice.
  • Top with the sesame seeds when serving




  • Calories: 250
  • Fat: 17.17 g
  • Carbohydrates: 9.74 g
  • Protein: 14.16 g
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