These Korean Beef and Broccoli Bowls are a super quick and delicious way to feed the family on busy weeknights! This is a true 30-minute meal, and it packs in a ton of salty-sweet Asian-inspired flavors. This recipe is so good and so easy that it will likely land a spot in your regular meal rotation!
Korean Beef and Broccoli Ingredients
The beauty of this recipe is how simple everything is. This recipe consists of seared ground beef and broccoli that are tossed in a super-flavorful sauce. Cooking down this sauce creates one of the best salty-sweet, sticky glazes. Coconut aminos provide salty umami flavors; brown sugar adds sweetness; Shaoxing cooking wine adds a touch of complexity; and fresh grated ginger and garlic are added as aromatics.
I also like to use 80/20 ground beef for this recipe, as it has more flavor than the leaner varieties. Leaner mixes of ground beef will be excessively dry with this recipe. With the 80/20 ground beef, you will likely need to strain off a good bit of the excess fat when you are done cooking it. If you don’t, the sauce can lean towards the greasy side.
Ingredient Substitutions
- Shaoxing Cooking Wine: I like to use Shaoxing cooking wine in the glaze. This is a classic ingredient in a lot of Asian cooking and really adds to the authentic “take-out” flavor. I totally understand that this isn’t an ingredient that most western kitchens will have lying around. The best substitution that I’ve found is to use dry sherry, not to be confused with cooking sherry, which has additional salt added to it.
- Coconut Aminos: As written, this recipe uses coconut aminos instead of soy sauce. The reason for this is that coconut aminos aren’t quite as salty as soy sauce, but you get a nice, deep umami flavor without adding too much salt to the dish. If you do substitute soy sauce, start with half the amount and add more if needed.
How to Cook Korean Ground Beef and Broccoli Bowls
The cooking process for this dish is quick and easy. Begin by mixing the glaze ingredients together. Next, sear the ground beef in a hot pan until it’s cooked through all the way, then remove it from the pan. Drain off all but a teaspoon or two of the drippings, then add the broccoli and cook undisturbed for 3 to 4 minutes until a very hard sear forms on the broccoli. Turn and cook for an additional 2 minutes before adding the beef and the glaze ingredients to the pan. Bring everything to a boil, then reduce the heat to a simmer and cook until the sauce has thickened slightly and coats everything evenly.
Plate up over some cooked white rice, garnish with green onion and sesame seeds, and dig in! The whole cooking process is outlined below!
If you liked this recipe, check out my recipes for Savory Chicken Katsu Ramen, Teriyaki Chicken Thighs, and Miso Glazed Green Beans for more Asian-inspired meal ideas!
Storing and Reheating Tips
Storing leftovers is as simple as transferring any extra into a sealed container and refrigerating for up to 4 to 5 days.
Reheating is also simple. Add the desired amount of leftovers to a pot, add a splash of water, and heat over medium heat for several minutes until warmed through.
Frequently Asked Questions
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Recipe
Korean Beef and Broccoli Bowls
Equipment
- Large Cast Iron or Stainless Skillet
Ingredients
Rice
- 3 Cups Cooked White Rice
Sauce
- 4 Cloves Garlic Minced
- 2-inch Knob Ginger Peeled and Grated
- ½ Cup Light Brown Sugar
- ½ Cup Coconut Aminos See recipe notes below for soy sauce substitution.
- ⅔ Cup Shaoxing Cooking Wine Substitute Equal Amounts Dry Sherry
- 1 tablespoon Toasted Sesame Oil
- ⅛ – ¼ teaspoon Crushed Red Pepper Plus more to taste if you want it spicy!
- ½ teaspoon Black Pepper
- 1 teaspoon Cornstarch
Beef
- 2 Lbs 80/20 Ground Beef
- ½ teaspoon Kosher Salt Plus more to taste
- 1 – 2 Tablespoons Neutral Cooking Oil
Broccoli
- 1 Head Fresh Broccoli Cut into Florets, then Halved or Quartered depending on size
- 2 – 3 tablespoon Oil
- ¼ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
Garnish
- Sesame Seeds
- Green Onions Thinly Sliced
- Gochujang Sriracha, Or other Hot Sauce (Optional)
Instructions
- Prepare rice according to your preferred method. While the rice is cooking, make the rest of the dish.
- Combine all the sauce ingredients in a medium bowl, stirring to combine. Reserve and save for later.
- Heat a large skillet over medium-high heat until very hot (this is key). Add oil to the skillet, then add beef and sprinkle half of your salt. Press the beef into the skillet with a wooden spoon to spread evenly and cook undisturbed for 2–3 minutes. Use a stiff spatula to scrape and flip the beef. Season with the remaining salt, and cook for an additional 5–7 minutes, stirring and breaking into small bite-sized pieces until cooked through. Remove the beef from the pan and drain off all but 2 tablespoons of the rendered beef fat.
- While the beef is cooking, trim the broccoli into florets and cut in half or quarters, depending on the size. Toss in a large bowl with oil, kosher salt, and black pepper. Add the broccoli to the skillet, cut side down, and cook undisturbed for 3 to 4 minutes until well browned. Gently flip the broccoli and continue to cook for an additional 3 to 4 minutes until it turns bright green and begins to soften.
- Return the beef to the pan with the broccoli, stirring to combine. Add the prepared sauce to the pan, and stir to evenly coat. Cook for 3 to 5 minutes until the sauce has thickened. Add the beef and broccoli over the cooked rice, and garnish with sliced green onions and sesame seeds.
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