Korean Beef and Broccoli is a quick, savory-sweet stir-fry that brings the bold flavors of gochujang, soy sauce, and sesame to your weeknight table. Thinly sliced beef and crisp-tender broccoli are coated in a glossy, slightly spicy sauce that clings to every bite. It’s faster than takeout, uses one skillet, and delivers that perfect balance of salty, sweet, and umami—making it a reliable go-to for busy evenings.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 3 cups (240 g) broccoli florets (about 1 medium head)
- 3 tablespoons (45 ml) soy sauce (use tamari for gluten-free)
- 2 tablespoons (30 ml) gochujang (Korean chili paste)
- 1 tablespoon (15 ml) honey or brown sugar
- 1 tablespoon (15 ml) toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon (5 g) grated fresh ginger
- 1 tablespoon (15 ml) vegetable or canola oil, divided
- 2 green onions, sliced (for garnish)
- 1 teaspoon (5 g) toasted sesame seeds (for garnish)
- Cooked white rice, for serving
Instructions
- In a small bowl, whisk together soy sauce, gochujang, honey (or brown sugar), sesame oil, garlic, and ginger. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the broccoli florets and stir-fry for 2–3 minutes until bright green and slightly charred. Remove broccoli from the skillet and set aside.
- Add the remaining 1 tablespoon of oil to the same skillet. Add the sliced beef in a single layer (work in batches if needed). Let it sear undisturbed for 1–2 minutes, then stir-fry for another 2–3 minutes until browned but still tender.
- Return the broccoli to the skillet. Pour the sauce over everything and toss to coat. Cook for 1–2 minutes until the sauce thickens slightly and the beef is cooked through. For whole cuts of beef, the safe minimum internal temperature is 145°F (63°C) per USDA FSIS, followed by a 3-minute rest.
- Remove from heat. Garnish with green onions and sesame seeds. Serve hot over steamed rice.
Tips
- Slice beef thinly: For easy slicing, freeze the steak for 20–30 minutes before cutting. Slice against the grain for maximum tenderness.
- Adjust spice level: Start with 1 tablespoon of gochujang if you prefer mild heat; add more to taste. You can also substitute sriracha or red pepper flakes, but the flavor will be less complex.
- Don’t overcook broccoli: Stir-fry it briefly so it stays crisp-tender. If you like it softer, blanch it in boiling water for 1 minute before stir-frying.
- Use a hot pan: High heat is key for a good sear on the beef and to prevent it from steaming. If your skillet isn’t large enough, cook the beef in batches.
Serving Suggestions
Serve this Korean beef and broccoli over steamed jasmine or short-grain rice to soak up the sauce. Pair it with a simple cucumber salad (cucumber slices with rice vinegar and sesame) or a side of kimchi for extra tang. For a low-carb option, serve over cauliflower rice or zucchini noodles.
Variations
- Chicken or pork: Substitute chicken breast or pork tenderloin, sliced thin. Cook until chicken reaches 165°F (74°C) or pork reaches 145°F (63°C) with a 3-minute rest.
- Vegetarian: Use tofu or tempeh instead of beef. Press and cube extra-firm tofu, pan-fry until golden, then proceed with the sauce.
- Add vegetables: Bell peppers, snap peas, or carrots work well. Add them with the broccoli and adjust cooking time accordingly.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your gochujang is gluten-free (some brands contain wheat).
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, place in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in 30-second intervals until hot (165°F/74°C for leftovers). The broccoli will soften upon reheating, so it’s best enjoyed fresh, but it still tastes great the next day. Freezing is not recommended as the texture of broccoli and beef can become mushy.
Frequently Asked Questions
Can I use frozen broccoli? Yes, but thaw it first and pat dry to remove excess moisture. Reduce the stir-fry time to 1–2 minutes to avoid mushiness.
What if I don’t have gochujang? Mix 1 tablespoon of miso paste with 1 teaspoon of chili flakes and a pinch of sugar, or use sriracha with a bit of honey. The flavor will be less fermented but still delicious.
Can I make this ahead of time? You can prep the sauce and slice the beef a day ahead. Cook the dish fresh for best texture, but leftovers are fine for 3–4 days.
How do I prevent the beef from being tough? Slice thinly against the grain, don’t overcook, and consider marinating the beef in a little soy sauce and sesame oil for 15 minutes before cooking.
Is this dish very spicy? Gochujang is moderately spicy, but the honey balances it. If you’re sensitive, reduce the amount to 1 tablespoon and taste before adding more.
Can I use a different cut of beef? Yes, sirloin, ribeye, or even ground beef work. For ground beef, cook to 160°F (71°C) per USDA FSIS.
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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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