This Korean Beef and Broccoli is a quick, weeknight-friendly stir-fry that brings the savory-sweet flavors of bulgogi to ground beef. It’s a simplified take on the classic, using pantry staples like soy sauce, brown sugar, and sesame oil to create a glossy, addictive sauce. The broccoli stays crisp-tender, and the whole dish comes together in about 25 minutes, making it perfect for busy evenings.
Ingredients
- 1 lb (450 g) ground beef (85% lean)
- 1 lb (450 g) broccoli florets (about 1 large head)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (2 g) grated fresh ginger
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 2 tsp (5 g) cornstarch
- 2 tbsp (30 ml) water
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp (9 g) toasted sesame seeds (for garnish)
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and red pepper flakes (if using). Set aside.
- In another small bowl, mix the cornstarch with the 2 tablespoons of water until smooth. Set aside.
- Heat a large skillet or wok over medium-high heat. Add the vegetable oil. Once shimmering, add the ground beef. Cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. The beef is safe to eat when it reaches an internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Using a slotted spoon, transfer the cooked beef to a plate, leaving any drippings in the skillet.
- Add the broccoli florets to the same skillet. Stir-fry for 2–3 minutes until bright green and slightly tender. If the pan looks dry, add a splash of water or a little more oil.
- Add the minced garlic to the broccoli and cook for 30 seconds until fragrant.
- Return the beef to the skillet. Pour the sauce over everything. Stir to coat.
- Bring the sauce to a simmer. Give the cornstarch mixture a quick stir, then pour it into the skillet. Cook, stirring, for 1–2 minutes until the sauce thickens and coats the beef and broccoli.
- Remove from heat. Garnish with green onions and sesame seeds. Serve hot.
Tips
- Substitutions: No broccoli? Use green beans, snap peas, or cauliflower florets. For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Don’t overcook the broccoli: It should be crisp-tender, not mushy. If you prefer softer broccoli, blanch it in boiling water for 1 minute before stir-frying.
- Adjust sweetness: Reduce the brown sugar to 3 tablespoons for a less sweet sauce, or add a teaspoon of gochujang (Korean chili paste) for extra heat and depth.
- Make it ahead: You can prep the sauce and cut the broccoli up to a day in advance. Store them separately in the fridge.
Serving Suggestions
Serve this Korean beef and broccoli over steamed jasmine or short-grain rice. For a low-carb option, use cauliflower rice. A side of kimchi or a simple cucumber salad with rice vinegar and sesame seeds adds a refreshing contrast. You can also serve it in lettuce wraps (like ssam) for a lighter meal.
Variations
- Spicy: Add 1 tablespoon of gochujang (Korean chili paste) to the sauce, or increase the red pepper flakes.
- Extra veggies: Add sliced carrots, bell peppers, or mushrooms along with the broccoli.
- Beef swap: Use ground turkey or chicken (cook to 165°F/74°C) or thinly sliced beef sirloin (cook to 145°F/63°C for medium-rare, then rest 3 minutes).
- Garlic lovers: Increase the garlic to 4–5 cloves for a punchier flavor.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, warm in a skillet over medium heat with a splash of water or soy sauce to refresh the sauce, or microwave in 30-second intervals until hot (165°F/74°C). The broccoli will soften upon reheating, which is normal. This dish is not ideal for freezing because the broccoli becomes mushy; if you must freeze, do so without the broccoli and add fresh broccoli when reheating.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but thaw it first and pat it dry to avoid excess water in the skillet. Reduce the stir-fry time to about 1–2 minutes.
What can I use instead of rice vinegar? Apple cider vinegar or mirin (sweet rice wine) work well. If using mirin, reduce the brown sugar slightly since mirin is sweet.
Why is my sauce not thickening? Make sure the cornstarch is fully dissolved in cold water before adding. Also, the sauce needs to come to a simmer to activate the cornstarch; if it’s not bubbling, it won’t thicken.
Can I make this in a slow cooker? Yes, but the broccoli will be very soft. Brown the beef first, then add it with the sauce (minus the cornstarch) to the slow cooker. Cook on low for 4 hours. Add the broccoli in the last 30 minutes, then thicken the sauce with the cornstarch slurry on the stovetop.
Is this dish very salty? It can be if you use regular soy sauce. Low-sodium soy sauce is recommended. If you only have regular, use 1/3 cup (80 ml) instead of 1/2 cup.
Can I add other proteins? Absolutely. Ground pork or diced chicken thighs work well. Adjust cooking times accordingly—chicken should reach 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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