Korean Beef and Paprika Stir-Fry
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Cutting the beef and bell peppers to a similar width gives this stir-fry an even shape and lets both ingredients finish within a short cooking window.
Read more
Slice 200 g of beef into thin strips, coat them with 2 tablespoons of soy sauce and 1 teaspoon of sesame oil, and let them stand briefly while preparing the vegetables. Remove the stems and seeds from 2 bell peppers, then cut the flesh to roughly the width of the beef. Keep some thickness in the peppers so they do not soften immediately over high heat. Warm the pan over medium heat for about 1 minute and cook 2 thinly sliced garlic cloves only until fragrant, stopping before their edges scorch. Add the marinated beef, raise the heat to medium-high, spread the strips out, and stir-fry for about 2 minutes until their outer surfaces turn brown. When liquid from the beef seasoning begins bubbling, add the peppers and move everything over high heat for 1 minute 30 seconds. Turn off the heat when the pepper colors look bright and only their edges have softened, leaving the centers crisp. Transfer the stir-fry immediately, since resting in the hot pan would draw more water from the peppers.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 200 g beef into thin strips, then coat it evenly with 2 tablespoons soy sauce and 1 teaspoon sesame oil.
Let it sit briefly while preparing the peppers so the seasoning clings to the meat.
- 2Prep
Remove the stems and seeds from 2 bell peppers, then cut them into strips similar in thickness to the beef.
Leave a little thickness because very thin strips soften too quickly in the hot pan.
- 3Control
Thinly slice 2 garlic cloves.
Heat the pan over medium heat for about 1 minute, then add the garlic and stir briefly just until fragrant, keeping it moving so it does not scorch.
- 4Heat
Add the marinated beef, raise the heat to medium-high, and spread it out in the pan.
Stir-fry for about 2 minutes, just until the outside turns brown and the strips separate.
- 5Control
When the seasoning released from the beef starts bubbling in the pan, add the bell peppers.
Stir-fry over high heat for about 1 minute 30 seconds, turning everything so the peppers heat evenly.
- 6Finish
Turn off the heat when the peppers look vivid and only the edges have softened slightly.
Do not leave the stir-fry in the hot pan too long, because the peppers will release water, so plate it right away.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sogogi paprika-bokkeum stir-fries marinated beef with colorful bell peppers to concentrate their sweetness.
- Finish cue
- Turn off the heat when the peppers look vivid and only the edges have softened slightly.
- Avoid this
- Do not leave the stir-fry in the hot pan too long, because the peppers will release water, so plate it right away.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 5 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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