Ground beef and broccoli get tossed in a sweet, spicy gochujang sauce for a Korean-inspired dinner. The whole dish comes together in about 25 minutes, served over rice. If you’re looking for more ways to use broccoli, try my Broccoli Cauliflower Soup or Velveeta Broccoli Rice Casserole.
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Why this Recipe is a Keeper
This dish has become a weeknight staple thanks to how fast it comes together. Here’s why it’s worth adding to your dinner rotation.
- 25-Minute Meal: Have dinner on the table in less time than it takes to order takeout.
- Easy Ingredients: Ground beef, broccoli, and a handful of pantry sauces are all you need.
- Makes Great Leftovers: This dish reheats just as well as it tastes fresh.
- Adaptable: Adjust the spice level with more or less gochujang.
What Is Beef and Broccoli Sauce Made Of?
The sauce in this dish comes together from brown sugar, soy sauce, gochujang, and sesame oil. Garlic and a splash of cornstarch-coated beef round out the flavor and texture. Gochujang is a Korean chili paste that adds both heat and a little sweetness. If you can’t find it, sriracha makes a good substitute.
Pro Tip
Add red pepper flakes to the sauce mixture for extra heat, and a little fresh ginger brightens up the whole dish.
Ingredient Notes
A couple of ingredients give this dish its distinct Korean flavor.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Gochujang: This Korean chili paste adds heat and a touch of sweetness. Sriracha works as a substitute if you can’t find it.
- Soy Sauce: Use tamari for a gluten-free version, or coconut aminos for a lower-sodium option.
Variations and Substitutions
This dish is easy to make your own.
➡️ Mix the Sauce Ahead: Whisk the sauce ingredients together earlier in the day and store it in the fridge.
➡️ Cook the Rice Early: Make a big batch of rice ahead of time to have on hand for the week.
➡️ Use Frozen Broccoli: Keep a bag on hand for an even faster shortcut.
Kitchen Tools To Make It Easier
A steamer basket makes quick work of the broccoli.
- Skillet: A large skillet gives the beef room to brown evenly.
- Steamer Basket: A steamer basket cooks the broccoli quickly without making it soggy.
How to Make the Recipe
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Brown the ground beef in a skillet.
- Steam the broccoli while the beef cooks.
- Coat the beef in cornstarch and cook until crisp.
- Toss with the sauce and steamed broccoli, then serve over rice.
Prep Ahead and Short Cut Tips
A little prep ahead makes this dinner even faster.
➡️ Mix the Sauce Ahead: Whisk the sauce ingredients together earlier in the day and store it in the fridge.
➡️ Cook the Rice Early: Make a big batch of rice ahead of time to have on hand for the week.
➡️ Use Frozen Broccoli: Keep a bag on hand for an even faster shortcut.
Can I Substitute Cauliflower Rice for White Rice?
Yes, cauliflower rice makes a great low-carb swap for white rice. Serve it the same way, right alongside the beef and broccoli. The sauce soaks into cauliflower rice just as well as it does into regular rice. This is an easy way to lighten up the meal without losing any flavor.
How to Store, Reheat and Use Leftovers
- Storing: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheating: Reheat in a skillet over low-medium heat, or in the microwave in a glass dish for 1 to 2 minutes.
- Using Leftovers: Spoon leftovers over fresh greens for a quick lunch bowl. Or try Korean Beef Bulgogi Bowl for another Korean-inspired dinner.
Expert Tips for Making This Recipe
➡️ Add Heat: Red pepper flakes or extra gochujang both work well for more spice.
➡️ Try Different Veggies: Bell peppers, cabbage, or edamame all make great additions.
➡️ Swap in Noodles: Serve over Asian-style noodles instead of rice for a different texture.
➡️ Add Fresh Ginger: A little grated ginger brightens the whole dish.
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Korean Ground Beef and Broccoli
Equipment
- Steamer Basket
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Ingredients
- 1 pound Ground beef
- 1 tbsp Cornstarch
- ¼ cup Soy sauce or tamari
- ¼ cup Brown sugar
- 4 Garlic cloves, minced
- 2 tsp Sesame oil
- 1 tbsp Gochujang, optional, to taste (or substitute sriracha)
- 3 cups Broccoli florets
- 3 cups Cooked rice, for serving
- Sesame seeds, optional, for serving
Instructions
- Cook the ground beef in a skillet over medium heat until well-browned and no pink remains, about 5 to 7 minutes.
- Meanwhile, steam the broccoli in a steamer basket over boiling water for about 4 minutes.
- Stir the cornstarch into the cooked beef and cook for 3 more minutes, until the beef turns dark brown and slightly crisp.
- Whisk together the soy sauce, brown sugar, garlic, sesame oil, and gochujang in a small bowl until the sugar dissolves.
- Pour the sauce over the beef and stir to combine.
- Cook for 2 minutes, then stir in the steamed broccoli.
- Continue cooking for 2 to 3 minutes, until the sauce is mostly absorbed by the beef and broccoli.
- Serve over rice, garnished with sesame seeds.
Christina’s Notes
- Cook the Beef Until Browned: No pink should remain before moving on to the next step, both for flavor and food safety.
- Crisp the Beef with Cornstarch: This step gives the beef a slightly crunchy coating that holds the sauce well.
- Cook Until the Sauce Is Absorbed: This concentrates the flavor instead of leaving the dish watery.
- Refrigerate Promptly: Get leftovers into the fridge within 2 hours of cooking so they stay safe for 3 to 4 days.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.