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.