Beef and Broccoli Bulgogi with a Savory Korean Marinade

Beef and broccoli bulgogi pairs thinly sliced beef and crisp-tender broccoli with a Korean-inspired soy, garlic, sesame, and pear marinade. It brings the sweet-savory character of bulgogi to a quick skillet dinner; this is a practical variation rather than a claim to one definitive traditional recipe.

Ingredients

1½ lb (680 g) boneless beef ribeye or sirloin, very thinly sliced across the grain
1 medium head broccoli, about 1 lb (450 g), cut into bite-size florets; peel and slice the tender stem if desired
⅓ cup (80 ml) low-sodium soy sauce
¼ cup (60 g) grated Asian pear, about ½ medium pear; or use grated firm apple
2 tbsp (30 ml) toasted sesame oil
2 tbsp (25 g) packed brown sugar
1 tbsp (15 ml) mirin, or 1 tbsp (15 ml) water with 1 tsp (5 ml) extra brown sugar
4 garlic cloves, finely grated or minced, about 1 tbsp (15 g)
1 tbsp (15 g) peeled, finely grated fresh ginger
½ tsp freshly ground black pepper
2 tbsp (30 ml) neutral cooking oil, divided
¼ cup (60 ml) water, plus more as needed
2 tsp (6 g) cornstarch mixed with 1 tbsp (15 ml) cold water
2 scallions, thinly sliced
1 tsp (3 g) toasted sesame seeds

Instructions

If the beef is difficult to slice thinly, place it in the freezer for 20–30 minutes until firm but not frozen solid. Slice it across the grain into strips about ⅛ inch (3 mm) thick. Keep raw beef and its utensils separate from ready-to-eat ingredients.
In a bowl, whisk together the soy sauce, grated pear, sesame oil, brown sugar, mirin, garlic, ginger, and black pepper. Add the beef and toss to coat. Cover and refrigerate for 30 minutes. Do not leave marinating meat at room temperature.
Bring a large pot of water to a boil. Add the broccoli and cook for 2 minutes, just until bright green and barely tender. Drain and rinse briefly under cold water to stop the cooking, then drain well. This short blanch keeps the broccoli crisp-tender in the skillet.
Lift the beef from the marinade with tongs, letting excess liquid drip back into the bowl; reserve the marinade. Heat a large skillet or wok over high heat until hot. Add 1 tablespoon (15 ml) neutral oil. Cook the beef in two batches, spreading it in a single layer. Sear each batch for about 1–2 minutes per side, stirring only as needed. Transfer each batch to a clean plate. Avoid crowding the pan, which can make the beef steam rather than brown.
Reduce the heat to medium-high and add the remaining 1 tablespoon (15 ml) oil. Add the broccoli and stir-fry for 2 minutes. Pour in the reserved marinade and ¼ cup (60 ml) water. Bring the liquid to a full boil and boil for at least 1 minute; the marinade contacted raw beef, so do not use it without boiling.
Stir the cornstarch slurry again, then drizzle it into the bubbling sauce while stirring. Cook for 30–60 seconds, until glossy and lightly thickened. Return the beef and any juices on the plate to the pan. Toss for 1–2 minutes, until hot throughout. Check the thickest beef pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Thin stir-fried slices can be difficult to check individually; cut several thick pieces to confirm doneness, and continue cooking if needed.
Take the pan off the heat. Scatter over the scallions and sesame seeds, and serve while hot.

Tips

Slice against the grain. Look for the direction of the muscle fibers and cut across them. This shortens the fibers and makes the beef easier to chew. A butcher can slice the beef thinly if you ask.
Choose a suitable pear substitute. Asian pear adds gentle sweetness and moisture. Grated firm apple works well, though its flavor is a little more noticeable. If neither is available, use 2 tablespoons (30 g) unsweetened applesauce.
Work in batches. A crowded pan releases moisture and prevents browning. Let the skillet heat back up between batches, and keep each batch to a loose single layer.
Keep the broccoli crisp. Blanch only until barely tender and drain it thoroughly. Wet broccoli can dilute the sauce and make the finished dish watery.

Serving Suggestions

Serve the beef and broccoli over steamed short-grain rice, medium-grain rice, or brown rice to catch the sauce. For a lighter meal, try cauliflower rice or serve it with lettuce leaves for wrapping. A simple side of cucumber salad, kimchi, or quick-pickled radish adds a cool, tangy contrast. Keep extra sauce and garnishes at the table so diners can adjust their bowls.

Variations

For heat, add 1–2 teaspoons (5–10 g) gochujang to the marinade, or finish with sliced fresh chile. Gochujang is a fermented Korean chile paste; if you cannot find it, use a little sriracha, understanding that it will taste sharper and less fermented. For a gluten-free version, use tamari labeled gluten-free and check the mirin and other labels. Swap broccoli for sliced bell pepper, snap peas, or mushrooms, adjusting the cooking time so vegetables remain tender-crisp. You can also replace half the beef with sliced firm tofu; brown the tofu separately and add it at the end.

Storage and Reheating

Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For longer storage, freeze in an airtight container for up to 2–3 months; thaw in the refrigerator before reheating. Warm a portion in a skillet over medium heat with a splash of water, stirring until steaming hot, or microwave it covered in short intervals, stirring between intervals. Reheat leftovers to 165°F (74°C), checking with a food thermometer. The broccoli softens somewhat after storage, but the sauce remains useful for rice.

Frequently Asked Questions

What cut of beef works best?
Ribeye is tender and flavorful, while sirloin is leaner and usually less expensive. Flank steak can also work if sliced very thinly across the grain. Whatever the cut, avoid thick strips, which take longer to cook and can turn chewy.

Can I marinate the beef overnight?
Yes. Keep it covered in the refrigerator for up to 12 hours. The pear contains enzymes that can soften meat, so a very long marinade may make thin slices mushy. Thirty minutes is enough to season the beef for this quick-cooking recipe.

Can I skip blanching the broccoli?
Yes, but allow more skillet time. Add the raw florets after searing the beef with 2–3 tablespoons (30–45 ml) water, cover, and steam for about 3–5 minutes until crisp-tender. Uncover and proceed with the sauce. The broccoli may cook less evenly than when blanched.

Why is my sauce too thin or too salty?
For a thin sauce, stir in a little more cornstarch slurry—½ teaspoon (1.5 g) cornstarch mixed with 1 teaspoon (5 ml) cold water—and simmer briefly. If it tastes too salty, add water a tablespoon at a time and serve with plain rice. Low-sodium soy sauce helps keep the seasoning balanced.

Can I make the marinade ahead?
Mix the marinade without the beef and refrigerate it in a covered container for up to 2 days. Keep it separate until ready to marinate. Once it has touched raw beef, it must be boiled thoroughly before serving as sauce.

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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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