Description
A quick and savory dish that combines the rich, umami flavors of Korean-inspired ground beef with tender broccoli. This easy recipe is perfect for a weeknight dinner and can be served with rice for a complete meal.
Ingredients
Scale
- 1 pound ground beef (preferably 80/20 for flavor)
- 2 tablespoons sesame oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste, optional for heat)
- 2 cups broccoli florets
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons sesame seeds (optional for garnish)
- 2 green onions, sliced (optional for garnish)
- Cooked rice for serving (optional)
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-7 minutes.
- Add the diced onion, garlic, and grated ginger to the pan. Cook for 2-3 minutes, or until the onion is softened and fragrant.
- Stir in the soy sauce, brown sugar, rice vinegar, and gochujang (if using). Bring the mixture to a simmer and cook for 2-3 minutes to allow the sauce to thicken slightly.
- While the sauce simmers, steam or blanch the broccoli florets until tender, about 3-4 minutes. You can do this by microwaving them with a little water or steaming them on the stovetop.
- Add the cooked broccoli to the skillet with the beef mixture. Stir everything together until the broccoli is evenly coated in the sauce. Season with black pepper to taste.
- Serve the Korean ground beef and broccoli over cooked rice, and garnish with sesame seeds and sliced green onions if desired.
Notes
- If you prefer a spicier dish, feel free to add more gochujang or a pinch of red pepper flakes.
- For a low-carb version, you can serve this dish over cauliflower rice or skip the rice altogether.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 60mg