Korean Ground Beef and Broccoli
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.
Equipment
- Steamer Basket
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.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com