Korean Ground Beef & Broccoli
Korean Beef & Broccoli Bowl is an easy weeknight dinner option that's sure to satisfy any takeout cravings.
Ingredients
- 1 tbsp olive oil
- 1 ½ lbs lean ground beef
- 4 garlic cloves minced
- ¼ tsp red chili flakes (optional or add more to increase heat)*
- ½ cup low-sodium soy sauce
- ½ cup beef broth (homemade is best)
- ½ cup honey
- ½ Asian pear cored, peeled and diced
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tsp ginger freshly grated
- 3-4 cups of cooked rice short or medium grain white rice like jasmine
- 3 cups of steamed broccoli
Garnish (optional)
- 2 green onions thinly sliced
- 1 tbsp sesame seeds
- 1 tbsp red chilies thinly sliced
Instructions
- Preheat a large stainless steel or cast-iron pan to medium-high heat. Add the olive oil to coat the bottom of the pan. Brown the ground beef, breaking it into smaller pieces. Drain excess grease if needed.
- Add the garlic and red chili flakes. Stir to combine until fragrant, about 1 minute.
- In a medium bowl, combine the soy sauce, beef broth, honey, pear, toasted sesame oil, rice vinegar, cornstarch, and ginger. Using an emersion blender, blend until smooth.
- Pour the sauce over the ground beef, stirring to combine. Lower the heat to simmer for approximately 20 minutes, while stirring it occasionally, or until most of the liquid has evaporated.
- Adjust seasonings to taste.
- Serve with the broccoli over rice.
- Garnish with green onions and sesame seeds or thinly sliced red chilies.
Notes
*Red chili flakes are more readily available and are used in this recipe to make this recipe easy to prepare. Gochujang is traditionally used to add heat to Korean dishes. If you have it available, it can be used instead of red chili flakes. If using gochujang, add it to the sauce and omit the red chili flakes from the recipe.