CupcakesOMG! Asian Beef with Broccoli
This super easy Korean beef and broccoli recipe delivers a delightful exploration of flavors and is ready in under 30 minutes! Print Ingredients. 1 lb ground beef 1 tbsp cornstarch 1/4 cup soy sauce or Tamari 1/4 cup brown sugar 4 garlic cloves, minced 2 tsp sesame oil.
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Drain excess grease if needed. Add garlic and stir to combine. In a medium sized bowl, combine soy sauce, orange juice, brown sugar, sesame oil and cornstarch. Pour over ground beef, stirring to combine. Lower heat to simmer and cook 5 minutes. Serve over rice with broccoli and top with green onions and sesame seeds.
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Once the oil is hot, brown the beef, about 5 minutes. Drain any excess fat or water. Add the garlic and finish cooking the beef through. Add in the bell pepper and broccoli and toss until the vegetables are just above fork tender and the broccoli is bright green. Pour over the sauce and toss well until heated through.
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Once the beef is completely browned, stir in the garlic and cook 30 seconds. While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil.
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Transfer 2 tablespoons of this sauce mixture to the bowl of beef and toss to coat the meat; set the beef and remaining sauce aside. Make the stir-fry: Fill a large frying pan halfway with water and bring to a boil over medium-high heat. Add the broccoli, cover, and cook, stirring halfway through, until crisp-tender, about 3 minutes total.
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When hot, stir and cook ground beef until browned and crumbly, about 5 minutes. Drain fat then stir in minced garlic. Add red bell pepper and broccoli. Continue cooking until vegetables are tender. Stir in sauce and cook an additional minute or two until sauce is warm. Serve in serving bowl over steamed rice.
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Bring a pot of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside. Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes).
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Toss broccoli florets and red bell pepper with one tablespoon olive oil. Spread on prepared sheet. Sprinkle with salt and pepper. Bake for 20 minutes until just tender. Remove from oven and set aside. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper and ground ginger. Set aside.
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Meanwhile, heat the canola oil in a large skillet over medium-high heat. Add ground beef and cook for 5-6 minutes or until no longer pink; using a wooden spoon or spatula to break up the meat as it cooks. Add minced garlic and ginger to the skillet and cook for 30- 60 seconds. Reduce heat to medium low and add the broccoli and sauce to the skillet.
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STEP 3: MAKE THE SAUCE. In small bowl, mix together the gochujang, soy sauce, brown sugar, garlic, and sesame oil. Pour over the beef, add the broccoli and cook for 2-3 minutes or until the sauce is absorbed.
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When beef is nearly browned, add onion and continue to cook until onion is soft. In a medium sized bowl, combine soy sauce, orange juice, garlic, brown sugar, sesame oil and cornstarch. Pour sauce over ground beef. Stir to combine. Add in broccoli. Lower heat to simmer and cook for 5 minutes.
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While the meat is browning and rice and broccoli are cooking, mix your sauce. Once the meat is cooked, drain if necessary. Pour sauce over the browned protein, cooking over medium for 4-5 minutes, until slightly thickened. Serve protein over rice, topped with steamed broccoli and sprinkle with sesame seeds.
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Add just a bit of oil to a nonstick pan and brown ground beef over medium until almost done. Stir in broccoli and sauce, mixing to coat all. Mix cornstarch with a Tbsp. or two of water then add to contents of pan. Place lid on pot and reduce heat to medium low, simmer for 10 minutes, stirring occasionally. Serve over rice.
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Serve these tantalizing flavors over steamed, white rice and a side of lightly steamed broccoli for color and a power boost from one of the world's healthiest foods. Korean Beef with Gochujang Sauce Recipe. 2 T toasted sesame oil, plus extra for drizzling. 1 lb thinly sliced eye of round, cut into 1/2 inch pieces. 8 cloves garlic, peeled and.
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Return the wok to the burner over medium-high heat. Add 1 teaspoon of oil to the wok and sear ยฝ of the beef for 1-ยฝ minutes, turning once. Remove this to a plate and repeat the process with the rest of the beef. Place the remaining teaspoon of oil in the wok and add the broccoli. Stir for 30 seconds.
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Instructions. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large cast iron skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
