A plate of Beef and Gobo Stir Fry garnished with sesame seeds sits on a wooden table, accompanied by a bowl of white rice, a cup of tea, chopsticks, and a small salad.

Recipe Highlights

Beef and Gobo Stir Fry is a satisfying Japanese home-style dish that brings together tender slices of beef and earthy burdock root in a savory, well-balanced seasoning. The beef adds richness and nourishment, while the gobo cooks to a pleasant crisp-tender texture that keeps the dish light and lively. It’s simple, wholesome, and deeply comforting for everyday meals.

  • Quick and nourishing – Protein-rich beef and fiber-packed gobo in just 15 minutes
  • Crisp-tender texture – Gobo stays tender with a gentle bite, never mushy
  • Everyday Japanese comfort – Works as a side, main dish, or bento box entree

If you love Japanese stir-fries, try my Chicken Boy Choy Stir Fry, Kinpira Renkon, and Easy Pork and Eggplant Stir Fry recipes next!

A platter of Beef and Gobo Stir Fry, topped with sesame seeds and served with chopsticks, a bowl of white rice, a cup, and small side dishes on a rustic wooden table.

What is Beef and Gobo Stir Fry?

Beef and burdock is a pairing shaped by Japan’s modern food history. While the Japanese have eaten gobo for centuries, beef became more common only after the Meiji era, when meat consumption increased. This dish combines a traditional vegetable with a newer protein to fit naturally into Japanese home cooking.

Ingredients for Beef and Gobo Stir Fry

  • thinly sliced beef – I use pre-sliced ribeye from the Japanese market; you can also learn How to Slice Meat Thinly at home
  • gobo (burdock root)
  • toasted sesame oil
  • neutral oil
  • toasted white sesame seeds
  • seasonings – sake, mirin, sugar, soy sauce

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Beef and Gobo Stir Fry

  1. Cut beef and gobo. Cut the meat into bite-sized pieces. Scrape off the gobo’s dark brown skin with a knife, then cut it in half lengthwise and slice thinly on a diagonal. Soak briefly in vinegar water, then drain.
  1. Stir-fry the gobo. Heat a frying pan over medium heat and add toasted sesame oil. Stir-fry the gobo until lightly browned and crisp-tender. Add neutral oil as needed to prevent sticking.
  1. Add the beef. Separating the slices with chopsticks or tongs as you cook. Stir-fry until the meat is no longer pink and the gobo is tender with a gentle bite.
  1. Season. Add sake, mirin, sugar, and soy sauce. Stir well until everything is evenly coated.
  1. Garnish and serve. Transfer to a serving dish and sprinkle with toasted sesame seeds. Enjoy with steamed rice.
A person slices burdock root into thin strips on a wooden cutting board with a large kitchen knife, preparing ingredients for a delicious Beef and Gobo Stir Fry.
Thin slices of burdock root sizzle in a large black frying pan on the stovetop, stirred with chopsticks for a savory Beef and Gobo Stir Fry.
Thinly sliced beef and burdock root are being sautéed for a savory Beef and Gobo Stir Fry in a black skillet. A hand uses chopsticks to cook the beef, which is partially browned and partially raw.
A hand pours dark sauce from a small glass bowl over thinly sliced beef and burdock root for a flavorful Beef and Gobo Stir Fry cooking in a skillet on the stovetop.
A person uses chopsticks to pick up beef and vegetables from a bowl of rice, with Beef and Gobo Stir Fry, a dish of colorful pickles, and a cup on a wooden table in the background.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make Beef & Gobo Stir Fry every time.

  • Freeze the beef for 10 minutes. Slightly freezing the beef beforehand makes it easier to slice cleanly.
  • Scrape, don’t peel the gobo. The best flavor is right under the skin, so don’t strip it off with a veggie peeler.
  • Slice evenly. Thin, even slices help the gobo cook through while staying crisp-tender.
  • Soak briefly. A 2–3 minute soak prevents browning without dulling flavor and softening the gobo.
A hand uses a knife to cut a rolled cooked food item, possibly an omelette, fish cake, or Beef and Gobo Stir Fry roll, on a wooden cutting board.
A glass bowl filled with thinly sliced burdock root soaking in water, ready to be used for a savory Beef and Gobo Stir Fry, sits atop a wooden surface.
  • Use a hot pan. Proper heat encourages browning instead of steaming.
  • Add oil as needed. Carbon steel and stainless pans often need extra oil.
  • Separate the beef slices. This ensures even cooking and tenderness.
  • Don’t overcook. Pan-fry just until the beef loses its pink color.
A blue-and-white oval plate holds Beef and Gobo Stir Fry—tender beef and burdock root garnished with sesame seeds. A bowl of rice, a small dish, and chopsticks with a blue holder are arranged nearby on a wooden table.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

  • Use a different cut of beef. Thinly sliced sirloin or chuck works well.
  • Try thinly sliced pork. Thin and tasty, it cooks up fast.
  • Add vegetables. Carrots, sweet peppers, or snow peas add color and sweetness.
  • Add heat. Sprinkle with Japanese seven spice (shichimi togarashi) for a spicy kick.

What to Serve with Beef and Gobo Stir Fry

This recipe is great year-round, and you can determine your sides based on the season.

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A small white bowl filled with vibrant Japanese pickles, including slices of radish, napa cabbage, and carrots, served on a wooden tray.
Warm Mushroom Salad with Sesame Dressing in a dark ceramic bowl.

Storage and Reheating Tips

To store: Transfer leftovers to an airtight container and refrigerate for up to 2–3 days or freeze up to 3–4 weeks. Thaw overnight in the fridge before reheating.

To reheat: Reheat gently in a pan over medium heat. Add a small splash of water if needed to prevent drying.

FAQs

What is gobo, and how is it used in Japanese cooking?

Gobo is burdock root, a long root vegetable widely used in Japanese cooking. It has a mild, earthy flavor and is often sliced thin and cooked until crisp-tender. Gobo is commonly used in stir-fries, simmered dishes, and classic sides like kinpira gobo.

How do you keep gobo from turning brown?

Soak freshly cut gobo briefly in water with a small amount of vinegar. This prevents discoloration and removes mild bitterness. A 2–3 minute soak is enough. Avoid soaking longer, as it can dull the flavor and soften the texture.

Can I make Beef and Gobo Stir Fry ahead of time?

Yes. You can make beef and gobo stir fry ahead and stored in the refrigerator for up to 2–3 days. Reheat gently in a pan so the beef stays tender and the gobo remains crisp-tender.

What cut of beef is best for Beef and Gobo Stir Fry?

Thinly sliced, well-marbled beef such as ribeye works best because it cooks quickly and stays tender. You can buy it pre-sliced or learn how to slice meat thinly at home. Avoid thick or very lean cuts, which can become chewy.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

A platter of Beef and Gobo Stir Fry, topped with sesame seeds and served with chopsticks, a bowl of white rice, a cup, and small side dishes on a rustic wooden table.
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Beef and Gobo Stir Fry

by Namiko Hirasawa Chen
Beef and Gobo Stir Fry is a quick, savory Japanese dish that comes together in just 15 minutes. Thinly sliced beef and earthy burdock root are stir-fried in a simple soy-based seasoning, staying juicy and crisp-tender—perfect for busy weeknights.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2

Ingredients 
 

For the Seasonings

Instructions

  • Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it‘s a lot easier to cut semi-frozen meat.
    Thinly sliced marbled beef in a tray, six small bowls with various sauces and seasonings, and a long gobo root arranged neatly on a wooden surface—perfect ingredients for making Beef and Gobo Stir Fry.

To Prepare to Ingredients

  • Cut 9 oz thinly sliced beef (such as ribeye) into smaller pieces about 3 inches (7.6 cm) wide.
    Two side-by-side images show a hand holding marbled raw beef for Beef and Gobo Stir Fry on a wooden surface, slicing the beef into strips with a large knife.
  • Prepare a medium bowl with 1 cup water and 1 tsp vinegar). Scrape off the dark outer skin of 5 oz gobo (burdock root). The flavor is right under the skin and you don‘t want to remove that with a vegetable peeler.
    Nami's Tip: Soaking in vinegar water prevents discoloration and removes mild bitterness; a short soak is enough.
    Split image: On the left, honey is being poured into a clear glass bowl of water. On the right, a hand slices a Beef and Gobo Stir Fry-filled rolled flatbread or crepe on a wooden cutting board with a large knife.
  • Cut the gobo in half lengthwise. then thinly slice diagonally.
    Two side-by-side images show hands slicing burdock root on a wooden cutting board—one with lengthwise cuts, the other with thin diagonal slices—preparing fresh gobo for a delicious Beef and Gobo Stir Fry.
  • Add the gobo to the vinegar water right after cutting, and let it soak for 2–3 minutes. Once the color of the water settles, drain and use the gobo quickly.
    Nami's Tip: Be careful not to soak it in vinegar water for too long, as this can dull the flavor and soften the texture.
    Left: Thinly sliced burdock root soaking in a glass bowl of water. Right: Prepped for Beef and Gobo Stir Fry, the burdock root slices are drained in a metal strainer over a glass bowl on a wooden surface.

To Cook

  • Preheat a frying pan (I use an 11" carbon steel pan) over medium heat. When it's hot, add 1 Tbsp toasted sesame oil, then add the gobo.
    A hand pours liquid from a small glass bowl into a skillet; next to it, sliced vegetables for Beef and Gobo Stir Fry cook together on the stovetop.
  • If your gobo are sticking to the pan, add up to 2 tsp neutral oil. Stir-fry until light brown and slightly tender.
    Nami's Tip: You may need to add oil if your pan is cast iron, carbon, or stainless steel to evenly distribute the heat, encourage browning, and prevent sticking.
    Two side-by-side images: left shows potato fries being stir-fried in a skillet; right shows oil being poured over the fries, similar to how ingredients are prepared in a classic Beef and Gobo Stir Fry, all on a stovetop.
  • Add the beef, separating each slice with cooking chopsticks or tongs. Stir-fry until the meat is no longer pink and the gobo is tender.
    Two side-by-side images show Beef and Gobo Stir Fry in progress: the left features raw, thinly sliced beef and burdock root, while the right displays them fully cooked and browned in a sizzling wok.
  • Add 2 Tbsp sake, 2 Tbsp mirin, ½ Tbsp sugar, and 2 Tbsp soy sauce and stir to combine.
    Two side-by-side photos show a hand cooking sliced beef and vegetables for Beef and Gobo Stir Fry in a pan, pouring liquid seasonings into the mixture with chopsticks visible on the left side.
  • When the beef and gobo are well coated with seasoning, transfer it to a serving dish. Sprinkle with 1 tsp toasted white sesame seeds and serve.
    A person plates a cooked Beef and Gobo Stir Fry from a pan onto a white oval plate with blue designs, then sprinkles sesame seeds on top.

To Store

  • Transfer the leftovers to an airtight container and store in the refrigerator for up to 2–3 days and in the freezer for up to 3–4 weeks.

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