Korean Beef and Broccoli

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I have a Korean short rib recipe that I love to make in the winter because it goes in the crock-pot.  It’s really the only Korean recipe I’ve ever made but I love the sweet and slightly spicy flavors in it.  When I saw a recipe for Korean beef I was anxious to try it because it had many of the same ingredients as the short ribs.

I was surprised that the base of the recipe was ground beef.  I was also surprised by the lack of vegetables in this dish so I added some broccoli for good measure.  I also drastically reduced the amount of brown sugar because while I like a hint of sweetness to my food I don’t like it overly sugary.  The sauce ended up really coating the beef and turning it a rich brown.  The broccoli soaked up much of the sauce as well.  The beef and broccoli are sweet when I first put them in my mouth and then after swallowing there is a bit of heat.  It was a delicious flavor combination that went nicely with steamed rice.

Korean Beef and Broccoli
1 lb. lean ground beef
1 T. sesame oil
1 head broccoli, cut into florets
3 T. brown sugar
1/3 c. low sodium soy sauce
3 garlic cloves, minced
1 t. fresh ginger, minced
1/2 t. black pepper
1-2 t. Sriracha sauce
1 bunch green onions

1.  Heat the sesame oil in a large skillet over medium heat.  Add the hamburger and brown.  Drain off the fat.

2.  Add the broccoli and garlic to the browned beef and saute for 5 minutes.

3.  Add the brown sugar, soy sauce, ginger, and black pepper.  Simmer for 2-3 minutes.  Stir in the Sriracha and cook for an additional minute.

4.  Serve over rice and top with sliced green onions.