1TablespoonGochujang - optional or to taste (can use sriracha)
3cupsBroccoli Florets
3cupsCooked Rice - for serving
Sesame Seeds - optional, for serving
Instructions
In a skillet over medium heat, cook the ground beef until well-browned and no pink remains, about 5-7 minutes.
Meanwhile, steam the broccoli in a steamer basket over boiling water for approximately 4 minutes.
Stir in the cornstarch until the ground beef is well-coated and cook for 3 additional minutes until beef is dark brown and crunchy.
In a small bowl or measuring cup, stir together the soy sauce, brown sugar, garlic cloves, sesame oil and gochujang until sugar is completely dissolved. Pour the mixture over the beef and stir to combine.
Cook for 2 minutes, then stir in the steamed broccoli and continue to cook for 2-3 minutes until sauce is completely absorbed by the beef and broccoli.
Serve on rice and garnished with sesame seeds.
Notes
Spicy: To add some spice to this Korean ground beef add red pepper flakes to sauce mixture. Fresh Ginger brightens the dish too.
Veggies: To make this more of a beef and vegetable stir fry, add other veggies such as red bell pepper, green onions, cabbage, edamame,
Noodles: I served this Korean beef and broccoli with rice, but you can also serve with your favorite Asian style noodles.
Kimchi: Kimchi is great to serve with this dish, it has a spicy and sour yet umami flavor.
Beef: Replace the ground beef with a thin flank steak.