Need a new recipe for short ribs? Then you have to try our easy boneless short rib stir fry recipe. Tender deboned beef short ribs and a rainbow of vegetables are used in this simple stir fry meal. Perfect for weeknight dinners and much better than takeout! We let the homemade marinade do the heavy lifting in this recipe.
Our Korean-style beef short rib stir fry recipe
When you have dishes like this Korean-style beef short rib stir fry on hand, there’s no need to call for takeout. We use tender beef short ribs and debone them. Plus, we then add a variety of vegetables to create this delicious and easy stir-fry recipe. Just plan ahead to allow the beef short ribs to marinate. Marinate in the morning to make for dinner later or overnight to allow the beef short ribs to marinate for at least 6 hours or more.
We use a variety of bell peppers, onions, and carrots in this stir fry. This recipe is a fantastic way to use up any leftover vegetables in the fridge. Feel free to make this recipe your own by adjusting the protein, vegetables, and sauce to your preferences.
Ingredients needed for this recipe
- Beef short ribs
- Green bell pepper
- Yellow bell pepper
- Orange bell pepper
- Red bell pepper
- Green onions
- Avocado oil
- Roasted sesame seeds
For the marinade:
- Soy sauce (or gluten-free Tamari sauce)
- Ground black pepper
- Garlic cloves
- Apple cider vinegar
- Sesame oil
Can I use different vegetables in this beef short rib stir fry?
Yes! Use any variety of vegetables that you and your family prefer. You can clean the fridge out and enjoy every bite! Mushrooms, bok choy, snow peas, celery, baby corn, napa cabbage, broccoli, and bean sprouts are all great options.
A gluten-free beef stir fry option
To make this a gluten-free recipe option, simply swap the soy sauce for Tamari sauce or another gluten-free option of your choice!
Tips for making this stir fry short rib recipe:
- The longer the beef has time to marinate the better. We recommend at least 6 hours or overnight is even better.
- Boneless beef short ribs! We debone these short ribs to create this delicious stir fry. Make sure to save the bones from these short ribs! Set them aside and freeze them in a freezer-safe container to use in bone broth soup later if you don’t plan to make bone broth immediately.
- Swap the soy sauce for gluten-free Tamari sauce or another gluten-free soy sauce option to make this recipe a gluten-free dinner option!
What to serve with these beef short ribs?
We recommend serving freshly steamed rice with this recipe. The deep beefy flavors of the boneless short ribs pair so well with rice. Of course, if you are trying to stay low carb, then feel free to pair it with more vegetable side dishes (banchan). Here are some vegetable side dishes that would go great with this beef short rib recipe:
- Quick Cucumber Kimchi (Oi Kimchi)
- Asian-style Stir-fried Sesame (Perilla) Leaves
- Easy Asian Pan-Fried Zucchini
- Korean Spicy Stir-Fried Eggplant
- Easy Napa Cabbage Korean Kimchi – Cut-Up Kimchi
If you wish to keep the beef short rib stir fry in the fridge for 3-4 days, keep it in an airtight container.
Or you can also freeze the leftovers to store this longer. Place leftovers in an airtight container and freeze. The remaining beef stir fry will stay in the freezer for 3–4 months.
What are short ribs good for?
Short ribs have a flavor that is in between that of chuck and that of rib cuts. They have a meaty flavor and a lot of marbling, which makes them a great comfort dish. We love using short ribs in recipes due to that deep and beefy flavor. Here are some other short rib recipe ideas:
- Best Korean BBQ Short Ribs (LA Galbi Gui)
- Check back for more recipes that are in the works!
More beef recipes to try
- Instant Pot Homemade Korean Beef Curry
- Soy Sauce Braised Beef with Green Peppers (Jangjorim)
- Spicy Enoki Mushroom and Beef Stew (Jjigae)
- Whole30 Straw Mushrooms and Beef Stir-fry
- Best and Easiest Beef Bulgogi
- 6 beef short ribs (about 2 lbs)
- 1 cup green bell pepper, chopped into 1” square pieces
- 1 cup yellow bell pepper, chopped into 1” square pieces
- 1 cup orange bell pepper, chopped into 1” square pieces
- 1 cup red bell pepper, chopped into 1” square pieces
- ½ cup onion, sliced
- ½ cup carrots, sliced on the diagonal
- 2 green onions, 2” length
- 3 Tablespoons avocado oil
- 1 teaspoon roasted sesame seeds
For the marinade:
- Separate the meat from the bone of the short ribs. When separating the meat from the bone, try to keep the meat in one big piece by slicing the meat from the bone and rolling it continuously. Score the meat slightly to tenderize it. Note: Keep the bones. Set them aside and freeze them in a freezer-safe container to use in bone broth soup later.
- Blend all of the marinade ingredients (except for apple cider vinegar and sesame oil) in a high-speed blender until it’s a smooth consistency.
Add the apple cider vinegar and sesame oil to the blended mixture. Mix well. Set aside.
- Place the beef and the marinade into a ziplock bag. Mix everything together well so the beef incorporates as much of the marinade. Place in the fridge and let marinate for 6 hours or overnight.
- Place 1 Tablespoon of avocado oil in the bottom of a frying pan and put it on medium-high heat. Once the pan is hot, add the marinated beef. Cook the beef pieces for 10 minutes on each side. Once the beef is cooked, take the beef out of the pan and set it aside on a plate.
- Add 2 Tablespoons of avocado oil to the same pan and add in all of the vegetables except the green onions. Stir-fry for about 5 minutes. (We won’t be adding the beef back into the pan.)
- Add the green onions. Remove from heat and give everything a toss.
- Serve the vegetables alongside the beef. Sprinkle the roasted sesame seeds just before serving. We recommend serving with freshly steamed rice or more vegetable side dishes for a low-carb option. Enjoy!
*To make this a gluten-free recipe option, simply swap the soy sauce for gluten-free Tamari sauce or another gluten-free soy sauce option of your choice!
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