Korean Beef and Broccoli
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I’ve been making a lot of Asian food lately. It’s just one of my favorite things to make because it’s easy, my husband and I enjoy it, and you can add whatever protein you have on hand and create a delicious meal.
One of my favorite styles of cooking is using Korean ingredients. That sweet and spicy combination with hints of sour is really a unique experience and I can’t get enough of it.
What flavors are used in Korean Cooking?
Korean cooking features a diverse and balance of flavors which creates a rich and unique culinary experience. Many recipes feature Gochujang which is a spicy red chili paste. There is usually a savory flavor such as soy sauce. Sugar or honey is used for sweetness. Finally vinegar or fermented foods are used for a sour flavor. All of these flavors combine into delicious Korean dishes.
I’ve actually been making quite a few Korean dishes lately. My favorite is still Slow Cooker Korean Style Short Ribs which fall apart with a fork. Currently we’ve been making Korean BBQ Tofu Bowls a lot because you can use any combination of vegetables with the tofu. I’ve even made Korean BBQ Sloppy Joes with pickled slaw on top.
I found a recipe for Korean Beef that sounded really yummy but I was surprised that the base of the recipe was ground beef and not sliced beef. I was also surprised by the lack of vegetables in this dish so I added some broccoli to make it Korean Beef and Broccoli.
Can I add other vegetables to this dish?
You can add up to two additional cups of vegetables to this dish. Good additions would be strips of bell peppers, diced onions, chopped zucchini or squash, or mushrooms.
Another change that I made is that I reduced the brown sugar by a lot because while I enjoy a hint of sweetness in my dinner, I don’t want it to taste like candy.
Ingredients:
- lean ground beef (I like to use 85/15)
- sesame oil
- fresh broccoli
- brown sugar (don’t use granulated, the brown sugar adds a better flavor)
- soy sauce
- garlic cloves
- fresh ginger
- black pepper
- Sriracha sauce
- Gochujang (or other red chili paste)
- green onions
Heat the sesame oil in a large skillet over medium heat. Add in the ground beef and cook for 5-7 minutes or until it is no longer pink. Drain off the fat.
Add the broccoli and garlic to the beef and saute for 5 minutes. Then add in the brown sugar, soy sauce, ginger, and black pepper. Simmer for 2-3 minutes. Stir in the Sriracha and Gochujang and cook an additional minute.
Serve over top of rice and sprinkle with chopped green onions.
This dish is really easy to make. It takes about 20 minutes to make so it’s perfect as a weeknight meal to enjoy after school or work. Serve it over top of rice for a complete meal.
Can I use a different protein?
You can certainly use a different protein for this dish. Chopped chicken or thin sliced beef can be used in place of the ground beef. Tofu cubes can be used if you want to make a vegetarian meal.
The sauce ended up really coating the beef and turning it a rich brown color. The broccoli soaked up much of the sauce as well. The beef and broccoli were so flavorful and had equal parts sweet, heat, and sour.
It was really a delicious flavor combination and it paired nicely with plain white or brown rice.
Korean Beef and Broccoli
Equipment
Ingredients
- 1 lb. lean ground beef
- 1 Tablespoon sesame oil
- 1 head broccoli cut into florets
- 3 Tablespoons brown sugar
- 1/3 c. low sodium soy sauce
- 3 garlic cloves minced
- 1 teaspoon fresh ginger minced
- 1 teaspoon black pepper
- 1 teaspoon Sriracha sauce
- 1 Tablespoon Gochujang
- 1 bunch green onions
Instructions
- Heat the sesame oil in a large skillet over medium heat. Add the ground beef and cook for 5 to 7 minutes or until browned. Drain off the fat.
- Add the broccoli and garlic to the browned beef and saute for 5 minutes.
- Add the brown sugar, soy sauce, ginger, and black pepper. Simmer for 2-3 minutes. Stir in the Sriracha and Gochujang and cook for an additional minute.
- Serve over rice and top with sliced green onions.
Notes
that looks yummy! I dont have fresh ginger… can you substitute or is it not quite the same?