If you’re craving a dish that delivers bold flavors, colorful veggies, and a perfect balance of spicy and sweet, then the 30-Minute Korean Beef Stir-Fry with Veggies and Sriracha Mayo Recipe is about to become your new weeknight hero. This recipe brings together tender, savory ground beef glazed in a tangy sauce, paired with crisp, fresh matchstick carrots, cucumber, radishes, and edamame, all enhanced by a creamy, fiery sriracha mayo that adds a luscious kick. It’s quick, satisfying, and offers a vibrant plate that’s as beautiful as it is delicious.
Ingredients You’ll Need
This recipe relies on simple, everyday ingredients that pack a punch and create that trademark Korean-inspired flavor profile. Each element enhances the texture, color, and aroma, making the cooking process easy yet deeply rewarding.
- Lean ground beef (1 pound): Use 93/7 for the perfect balance of juiciness without excess fat.
- Toasted sesame seed oil (1½ tsp): Adds a fragrant nuttiness essential for authentic Korean flavor.
- Garlic (1 tbsp minced): Fresh garlic brings a pungent, lively aroma to the stir-fry.
- Ginger (1 tbsp grated or minced): Adds a subtle warmth and zing that brightens the dish.
- Red pepper flakes (½ tsp): Controls the heat level; adjust for mild or spicy preference.
- Low sodium soy sauce (¼ cup): For that umami-rich, salty backbone without overpowering sodium.
- Fish sauce (1 tsp, optional): Boosts depth and complexity with a subtle savory punch.
- Dark brown sugar (¼ cup): Balances savory with a rich, caramel sweetness.
- Green onions (1 bunch): Provides freshness and a mild onion bite.
- Mayonnaise (½ cup): The base for the creamy sriracha mayo sauce.
- Sriracha sauce (2 tsp, or to taste): Delivers the spicy creaminess that makes this dish so addictive.
- Sesame seeds: A simple garnish that adds crunch and nutty flavor.
- Carrots (3 medium, sliced into matchsticks): For vibrant color and a sweet crunch.
- English cucumber (1, sliced): Adds coolness and crisp texture.
- Radishes (4, thinly sliced): Provides a peppery bite and a beautiful contrast.
- Frozen edamame (5-ounce bag): A protein-packed, tender green veggie to round out the dish.
- Long grain white rice (1½ cups): The perfect fluffy base to soak up all the flavors.
- Kosher salt (1 tsp): Seasons the rice and enhances savory notes.
- Garlic for rice (1 tsp, smashed & minced): Infuses the rice with aroma and subtle flavor.
How to Make 30-Minute Korean Beef Stir-Fry with Veggies and Sriracha Mayo Recipe
Step 1: Start the Rice
Begin by cooking your rice, which forms the comforting base of this dish. Combine long grain rice, water, kosher salt, and a touch of garlic in a saucepan. Bring it to a boil with the lid on, then simmer gently for 10 minutes. Once done, turn off the heat but keep covered for another 10 minutes to achieve perfectly fluffy rice that’s infused with a hint of garlic goodness.
Step 2: Brown the Beef
While your rice is cooking, heat sesame seed oil in a 12-inch skillet over medium-high heat. Add lean ground beef and break it up as it browns, cooking until it’s no longer pink and just starting to caramelize. If your beef isn’t very lean, be sure to drain off any excess fat now, so the flavors stay balanced without greasiness.
Step 3: Add Aromatics and Spice
Once the beef is browned, toss in your fresh garlic, grated ginger, and red pepper flakes to the pan. Stir constantly for 1 to 2 minutes until their fragrances bloom and fill your kitchen with that mouthwatering aroma you expect from a Korean stir-fry.
Step 4: Build the Sauce
Pour in the soy sauce, fish sauce, and start with some brown sugar. Let it bubble gently, allowing the sugar to melt and the flavors to meld. Taste and adjust sweetness, adding more brown sugar if you like your stir-fry pleasantly sweet with just the right salty kick.
Step 5: Incorporate Green Onions
Turn off the heat and add most of your chopped green onions to the pan, letting their bright crunch wilt slightly from the warmth of the beef. Reserve some for garnishing — bursting with color and fresh onion punch.
Step 6: Prepare the Veggie Toppings
This is where the dish truly shines with freshness. Slice carrots into matchsticks, thinly slice radishes and cucumber, and steam the edamame as instructed on the package. These veggies bring vibrant colors and diverse textures that balance the rich beef.
Step 7: Make the Sriracha Mayo
In a small bowl, mix mayonnaise with sriracha sauce until smooth and creamy. Adjust the heat to your liking and thin with a little milk if you want it drizzle-ready. This sauce is absolutely worth the extra step — it adds a luscious creamy heat that complements the savory beef and crisp veggies perfectly.
How to Serve 30-Minute Korean Beef Stir-Fry with Veggies and Sriracha Mayo Recipe
Garnishes
Sprinkle toasted sesame seeds over the plated dish for a wonderful crunch and a mild nutty flavor that pulls everything together like a finishing touch from a professional chef. Scatter the remaining green onions on top for a pop of color and freshness.
Side Dishes
This stir-fry stands strong on its own but pairs beautifully with steamed jasmine rice or a bowl of miso soup for a complete Asian-inspired meal. If you want to add some greens, a quick kimchi side salad complements the spicy and sweet notes brilliantly.
Creative Ways to Present
For a fun dinner party or casual family meal, serve this dish family-style with bowls of rice, the Korean beef stir-fry, fresh veggies, and sriracha mayo on the side. Let guests build their own bowls — it adds a playful element and everyone can customize their perfect bite.
Make Ahead and Storage
Storing Leftovers
Place any leftover beef stir-fry and veggies into airtight containers and refrigerate for up to 3 days. Keeping the sriracha mayo separate helps maintain the creamy sauce’s fresh texture.
Freezing
You can freeze the cooked beef mixture without the fresh veggies and mayo for up to 2 months. Defrost overnight in the fridge before reheating, then add fresh veggies and sriracha mayo to keep the dish crisp and vibrant.
Reheating
Reheat leftovers gently in a skillet over medium heat or microwave in short bursts to avoid drying out the beef. Add a splash of water or a drizzle of sesame oil if it feels a bit dry. Reheat the rice separately before assembling bowls again with fresh toppings and that irresistible sriracha mayo.
FAQs
Can I use ground pork or chicken instead of beef?
Absolutely! Ground pork or chicken will work well, though the flavor profile may be slightly milder. Adjust seasonings and cooking times accordingly, especially to ensure meat is fully cooked.
Is the fish sauce necessary?
Fish sauce adds umami depth, but it’s optional. If you’re not a fan or have dietary restrictions, simply leave it out and add a touch more soy sauce for seasoning.
How spicy is this recipe?
The recipe starts with a moderate heat from red pepper flakes and sriracha but can easily be adjusted. Add more or less chili to suit your taste buds, or omit entirely for a mild version.
Can I prepare this recipe gluten-free?
Yes! Use gluten-free soy sauce or tamari, and double-check that your fish sauce and sriracha are gluten-free. The rest of the ingredients are naturally gluten-free.
What’s the best way to cut the veggies for this dish?
Thin matchsticks for carrots, very thin slices for radishes, and medium slices for cucumbers balance the textures nicely. The goal is to have crisp, bite-sized pieces that complement the tender beef perfectly.
Final Thoughts
If you want a comforting, vibrant meal that comes together in no time, the 30-Minute Korean Beef Stir-Fry with Veggies and Sriracha Mayo Recipe is a must-try. It’s an explosion of flavors, textures, and colors that’ll quickly become a staple in your dinner rotation. Grab these simple ingredients, enjoy the quick process, and savor every satisfying bite — trust me, you’ll want to make this again and again!
