Korean Beef and Broccoli Bowls

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian, Asian Fusion, Korean

Servings: Servings

Calories: 649kcal

Author: Spencer Klickman

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
1 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 Tablespoons Oil
½ Teaspoon Black Pepper
¼ Teaspoon Kosher Salt

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 add half the 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 to 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 them 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 2 to 3 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 and gets glossy. Add the beef and broccoli over the cooked rice, and garnish with sliced green onions and sesame seeds.

Notes

Meal Prep, Storing & Reheating Tips

These bowls are meal-prep friendly and keep well for 4–5 days. Store leftovers in sealed containers in the fridge. If you’re making these for the week, keep the rice separate so it doesn’t soak up too much sauce.

Reheat by adding a splash of water and gently cooking it in a skillet over medium heat until it's warmed through. The microwave works too, just stir halfway through for even heating.

Ingredient Substitutions

Protein Swap: Use ground chicken or turkey for a lighter alternative.

Coconut Aminos: Use soy sauce as a substitute—start with half the amount and taste as you go to avoid over-salting.

Shaoxing Cooking Wine: Dry sherry is the best 1:1 swap. Rice vinegar can be used, but start with half the amount to add some acidity if that’s all you have.

Nutrition