Beef Stir-Fry Gangnam Style
Have you ever cooked with kimchi, pronounced [KIHM-chee] also spelled kimchee?
When you crave bold, savory flavor in a hurry, this Korean-Style Beef Stir Fry delivers. It’s fast, colorful, and full of punchy ingredients. Thin slices of New York Strip steaks sear quickly in hot peanut oil.
They soak up a sweet and salty mix of soy sauce, sesame oil, and brown sugar. That sauce caramelizes just enough to coat the beef with rich, umami flavor.
Crunchy sugar snap peas and carrots keep the dish bright and fresh. Red onion adds sharpness. A handful of kimchi brings that classic tangy heat that makes Korean food so addictive. Everything cooks fast—perfect for a busy weeknight.
We serve it over chewy rice noodles that catch every drop of the beefy broth. Top it all with toasted sesame seeds and crisp radish slices for added texture and a pop of flavor.
This stir-fry is satisfying and easy to riff on. Use what you have. Add more heat, switch up the noodles, or go extra heavy on the kimchi. It’s flexible, fast, and full of flavor.
Korean Style Beef Stir Fry Recipe
Ingredients
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- 3 New York Strip steaks fat trimmed and steaks cut into bite size pieces
- 14 ounces box rice noodles
- 2 tablespoons peanut oil
- 1 large red onion thinly sliced
- 1 jar kimchi mild or spicy
- 8 ounces sugar snap peas
- 2 large carrots sliced into ribbons with peeler
- 1 cup beef broth
- 1½ teaspoons cornstarch optional
- Garnish toasted sesame seeds, sliced radishes
Instructions
- The total time for preparing this dish is about 45 minutes but that includes getting the ingredients ready and letting the meat marinate for 30 minutes. The actual cooking time is about 15 minutes. The rice noodles take about 10 to 15 minutes and get soggy if you cook them too early so try to time it right.
- In a medium sized bowl, whisk together the soy sauce, sesame oil, and brown sugar.
- Add the cubed beef, stir to coat and place in the refrigerator for 30 minutes. Get the rest of the ingredients together and prepped.
- Just before starting the stir-fry, heat up the water to cook the rice noodles and cook according to the package.
- Heat up your wok or fry pan until hot, add 1 tablespoon of peanut oil and sauté meat until it's brown on all sides. This should take about 3-4 minutes depending on the size of the meat cubes. You DON'T want to crowd the pan or the meat will steam and not brown. If you have too much steak, cook in batches.You also don't want to overcook the meat because you'll be adding it back to the pan at the end to finish the dish. New York strip steaks are very tender. They come from the loin and if overcooked, will be tough and chewy. Better to under-cook at this stage and finish cooking to the desired doneness at the end.
- The recipe says to reserve the marinade the steak cubes were marinating in. From my experience, there wasn't much marinade left so I just added a little more soy sauce and sesame oil to the bowl.
- Once browned, transfer the steak cubes to a plate or bowl and reserve.
- Add the remaining tablespoon of peanut oil to the pan and when its hot, add the onion to the pan and stir-fry for a minute or two.
- Add the sugar snap peas, kimchi and carrots and stir fry for another 2 - 3 minutes.
- Add the cornstarch and beef broth to the reserved marinade along with any juices that may have released from the meat. Add this mixture back to the cooking pan and cook on medium-high heat for a few minutes until it starts to thicken.
- Add the beef back to the pan and cook until the meat is cooked to your desired temperature. Please be careful not to overcook. It happens to me all the time if I'm not paying attention.
- Serve over the prepared rice noodles and garnish with the sesame seeds and radish slices if using.
Notes
What To Serve This Stir Fry On
| Ingredient | Description | Why It Works |
|---|---|---|
| Rice Noodles | Thin, chewy noodles made from rice flour, often used in Asian dishes. | They absorb the sauce well and add a pleasant chewy texture that complements the beef. |
| Steamed Jasmine Rice | Fragrant long-grain rice with a slightly sticky texture when cooked. | Its mild flavor balances the rich and spicy notes of the stir fry and soaks up the sauce nicely. |
| Brown Rice | Whole grain rice with a nutty flavor and chewy texture. | Offers a healthier, fiber-rich base that adds earthiness and holds up well against the bold beef flavors. |
| Cauliflower Rice | Finely chopped cauliflower resembling rice grains, a low-carb alternative. | Light and fresh, it keeps the dish low-carb while adding subtle texture without overpowering flavors. |
| Udon Noodles | Thick, chewy Japanese wheat noodles. | Their sturdy texture pairs well with the saucy beef, providing a hearty, satisfying bite. |
| Quinoa | A protein-rich seed cooked like rice with a slightly nutty taste. | Offers extra protein and a unique texture that complements the beef and vegetables. |
Gangnam Style
When someone talks about “Gangnam Style” Korean stir fry, they usually mean a dish that’s trendy, vibrant, and packed with bold flavors—something that feels modern and stylish, just like Gangnam itself.
It’s about taking classic Korean flavors and giving them a fresh, maybe even a bit flashy, twist that’s perfect for today’s food scene.
“Gangnam Style” in food is more about attitude and vibe than a specific recipe or technique. It means your Korean stir fry isn’t just tasty—it’s got that cool, modern flair that makes it stand out. Want me to help you create a “Gangnam Style” stir fry recipe?
2 Responses
Hi. Recipe looks great but what are the directions for the recipe? Thank you!
Gilbert
Hey Gilbert, thanks for the heads up. Not sure what happened to the directions but they are up there now. Thanks for letting me know.