Korean Beef and Broccoli

This hearty Korean beef and broccoli dish has become my go-to solution for busy weeknights when I need something delicious on the table in under 30 minutes. The savory-sweet sauce coats tender beef and crisp vegetables for a meal that satisfies every time.

I first created this recipe during a particularly hectic work week when takeout was tempting but my budget disagreed. Now it's become my reliable solution whenever time is short but I still want something homemade and nutritious.

Ingredients

• Low sodium soy sauce provides the savory umami foundation without overwhelming saltiness
• Brown sugar balances the savory elements with just enough sweetness to create that authentic Korean flavor
• Toasted sesame oil delivers that distinctive nutty aroma essential for authentic Asian flavor
• Rice vinegar adds brightness and helps tenderize the beef
• Crushed red pepper flakes bring adjustable heat according to your preference
• Ground ginger provides warmth and complexity to the sauce
• Ground beef creates a hearty protein base that cooks quickly
• Fresh garlic infuses the entire dish with aromatic goodness
• Red bell pepper adds color sweetness and vitamin C
• Broccoli florets provide texture nutrients and absorb the delicious sauce
• Green onions bring a fresh finish and visual appeal
• Sesame seeds contribute a delightful crunch and nutty finish

Step-by-Step Instructions

Prepare The Sauce

Combine soy sauce brown sugar toasted sesame oil rice vinegar red pepper flakes and ground ginger in a small bowl and whisk until the sugar dissolves completely. This allows the flavors to begin melding while you cook the other components.

Brown The Beef

Heat sesame oil in a small saucepan over medium high heat until shimmering. Add the ground beef breaking it into small crumbles with a wooden spoon. Cook for about 5 minutes stirring occasionally until no pink remains and the beef develops a nice caramelization. Drain excess fat to prevent a greasy final dish.

Add Aromatics

Reduce heat to medium and add minced garlic to the browned beef. Stir continuously for 30 seconds until fragrant but not browned. This brief cooking releases the garlic flavor without letting it burn which would create bitterness.

Cook The Vegetables

Add chopped red bell pepper and broccoli florets to the pan. Stir to combine with the beef and garlic allowing the vegetables to begin softening. Cook for about 3 4 minutes until the broccoli turns bright green and the peppers slightly soften while maintaining some crispness.

Finish With Sauce

Pour the prepared sauce over the beef and vegetable mixture stirring to coat everything evenly. Simmer for 1 2 minutes allowing the sauce to thicken slightly and the flavors to meld together. The sauce should cling lightly to the ingredients not pool at the bottom.

Serve And Garnish

Spoon the finished dish over steamed rice in a serving bowl. Sprinkle with sliced green onions and sesame seeds for freshness texture and visual appeal. Serve immediately while hot for the best flavor and texture experience.

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I particularly love how the toasted sesame oil transforms this simple dish into something special. The first time I made this for my partner they couldn't believe it wasn't takeout. That beautiful nutty aroma fills the kitchen and immediately signals that something delicious is happening.

Versatile Variations

The beauty of this recipe lies in its adaptability. Ground chicken or turkey works wonderfully as a leaner alternative to beef while maintaining the hearty texture. For vegetarians firm tofu crumbled and browned creates a satisfying protein substitute that absorbs the Korean flavors beautifully. The vegetables can also be swapped based on what you have available. Snow peas carrots mushrooms or spinach all complement the sauce perfectly for different textures and nutrients.

Make Ahead Strategy

This dish works wonderfully for meal prepping. I often double or triple the recipe on Sunday evenings and portion it into containers for lunches throughout the week. The flavors actually improve after a day in the refrigerator as the beef has more time to absorb the sauce. When reheating add a small splash of water if needed to revive the sauce and microwave until just hot to avoid overcooking the vegetables.

Sauce Enhancements

The sauce is the heart of this Korean beef and can be customized to your preference. For a more authentic flavor add a tablespoon of gochujang Korean chili paste for depth and heat. Honey can replace brown sugar for a different sweetness profile. Fresh minced ginger provides a brighter more complex flavor than ground. For a thicker sauce mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in during the final cooking stage.

Serving Suggestions

While steamed white rice is the traditional pairing I sometimes serve this over cauliflower rice for a lower carb option. Brown rice adds more fiber and a pleasant nuttiness that complements the sesame flavor. For a complete Korean inspired meal serve alongside quick pickled cucumbers or kimchi for a contrast in flavors and textures. A sunny side up egg on top adds richness and creates a delicious sauce when the yolk breaks.

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Recipe FAQs

→ What can I substitute for ground beef in this Korean dish?

You can substitute ground turkey, chicken, or pork for a different flavor profile. For vegetarian options, try crumbled tofu or tempeh, which work well with the Korean-inspired sauce. Just adjust cooking times accordingly as these alternatives may cook faster than beef.

→ How can I make this dish spicier?

To increase the heat level, add more crushed red pepper flakes to the sauce, or incorporate gochujang (Korean chili paste) for authentic Korean spice. Fresh sliced jalapeños or a dash of sriracha sauce would also work well. Add the spicy elements gradually and taste as you go.

→ Can I prepare any components of this dish ahead of time?

Yes! You can prepare the sauce up to 3 days in advance and store it in the refrigerator. The vegetables can be chopped and stored in airtight containers for 1-2 days. You can even cook the beef ahead of time and reheat it when ready to assemble the final dish with vegetables and sauce.

→ What are some good side dishes to serve with Korean beef and broccoli?

Traditional Korean sides like kimchi, pickled vegetables, or cucumber salad pair excellently with this dish. For a more substantial meal, consider adding Korean pancakes (pajeon), steamed dumplings, or a simple miso soup. A side of quick-pickled vegetables also provides a nice contrast to the savory beef.

→ Is there a way to make this dish gluten-free?

Yes, simply use gluten-free tamari instead of regular soy sauce as mentioned in the ingredients list. Also ensure your rice vinegar is gluten-free (most are naturally), and serve with rice or gluten-free rice noodles. All other ingredients in the recipe are naturally gluten-free.

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this dish. There's no need to thaw it first—add it directly to the pan, but be aware it may release more moisture during cooking. You might need to cook it slightly longer, and the texture will be slightly softer than fresh broccoli.