Korean Beef a N D Broccoli

Recipe: Korean-Fashion Beef and Broccoli Bowl

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(Image credit: Lauren Volo)

The sweet-savory flavors of Korean barbecued meats lure me in every time — especially when served alongside a big bowl of fluffy rice. The combination of honey, soy sauce, and sesame transforms affordable flank steak into a dish that rivals the one at your favorite Korean restaurant.

Hither'south how to skip the grilling and brand a delicious 1-pan bulgogi-style beef rice bowl on a decorated weeknight, complete with broccoli so that y'all don't accept to brand an extra side dish or vegetable.

Sauce That Doubles as a Marinade

This quick dinner is fabricated possible past stir-frying then that food cooks apace and all in one pan. One of my favorite tricks for easy stir-frying is to use some of the stir-fry sauce to chop-chop marinate the sliced meat. And by quick, I mean that the meat only needs to sit in the marinade for a few minutes (don't worry — information technology still soaks up tons of flavor!). One sauce, 2 uses.

Instead of breaking out another pan to melt the broccoli, I just steam information technology in a trivial flake of water first in the wok or frying pan. The key is covering the pan then that the broccoli cooks quickly. When the broccoli's ready, just drain it and and then use the pan to finish up the stir-fry. The beefiness and broccoli are tasty over rice, but y'all can also serve them over noodles or even wrapped in lettuce and topped with kimchi.

(Paradigm credit: Lauren Volo)

Dearest the sugariness and spicy flavors of Korean bulgolgi? This weeknight riff with flank steak is ready faster than takeout.

• shellfish-free
• dairy-free
• fish-free
• alcohol-free
• peanut-free
• pork-free
• tree-nut-complimentary
• egg-complimentary

Per serving, based on

4

servings. (% daily value)

• Calories 342
• Fat 16.8 yard (25.9%)
• Saturated 4.7 thou (23.five%)
• Carbs 20.5 g (half dozen.8%)
• Fiber 0.4 thousand (i.6%)
• Sugars 10.ix g
• Protein 29.0 thou (58.0%)
• Sodium 969.6 mg (xl.four%)

Ingredients

For the beef and sauce:

• ane pound

  flank steak, trimmed of backlog fat and sinew

• ane/four cup

  tamari or soy sauce

• two tablespoons

  granulated sugar

• 1 tablespoon

  cornstarch

• i tablespoon

  beloved

• one tablespoon

  toasted sesame oil

• 1 tablespoon

  water

For the stir-fry:

• i pound

  fresh or frozen broccoli florets

• 3 teaspoons

  vegetable oil, divided

• one tablespoon

  peeled, minced fresh ginger

• 2 cloves

  garlic, finely chopped

• two

  scallions, thinly sliced

• ane teaspoon

  toasted sesame seeds (optional)

• Steamed white rice or chocolate-brown rice, for serving

Instructions

1. Marinate the beefiness and make the sauce: Cut the steak crosswise (with the grain) into 2- to 3-inch-wide strips. Cut each strip across the grain into 1/iv-inch-thick pieces. Identify the beef in a medium bowl; gear up aside.

2. Whisk the remaining ingredients in a small-scale bowl until the cornstarch and carbohydrate are fully dissolved. Transfer 2 tablespoons of this sauce mixture to the basin of beefiness and toss to coat the meat; set up the beefiness and remaining sauce aside.

3. Make the stir-fry: Fill up a large frying pan halfway with h2o and bring to a boil over medium-high heat. Add the broccoli, cover, and cook, stirring halfway through, until crisp-tender, nearly iii minutes total. Drain and set aside.

4. Wipe the pan dry and heat over medium-loftier heat until a drop of h2o vaporizes immediately on contact. Drizzle in 1 teaspoon of the oil, and so add half of the beefiness and spread into an even layer. Cook undisturbed until the beefiness begins to sear, about 1 infinitesimal. Using a metal spatula, stir-fry until the beef is lightly browned but not cooked through, about thirty seconds more. Transfer to a large plate. Echo with another teaspoon of oil and the remaining beefiness.

5. Drizzle the remaining teaspoon of oil into the pan. Add together the ginger and garlic, and stir-fry until the garlic is fragrant, well-nigh thirty seconds. Add the broccoli and beefiness and whatever accumulated juices, and stir to combine. Whisk the sauce over again to recombine and deliquesce the cornstarch, then add together to the pan. Stir-fry until the beef is just cooked through and the sauce thickens and is glossy, i to 2 minutes. Transfer to a serving dish, sprinkle with the scallions and sesame seeds if using, and serve over rice.

Recipe Notes

Make ahead: The sauce can be made and stored in an airtight container at room temperature for up to 2 days. Re-whisk before using to dissolve the cornstarch.

Storage: Leftovers tin be stored in an airtight container in the refrigerator for up to 4 days.

Christine Gallary

Food Editor-at-Large

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.

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Source: https://www.thekitchn.com/recipe-korean-style-beef-and-broccoli-bowl-240162

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