This Korean Beef and Broccoli is my new savoury favourite – the juicy beef mince takes on the perfect blend of sweet, salty and spicy and goes so well with a bowl of rice! It takes the simplest Asian cooking approach and has the aroma from garlic, ginger and spring onions. If that doesn’t sound good enough yet, let me tell you it uses the simplest ingredients (mostly staple) and takes only 15 mins to whip up as a super quick dinner! If you like simple Asian dishes like this, do check out my most popular Japanese Salmon Fried Rice.
Born and raised in Hong Kong, I was lucky enough to try cuisines from all over the world easily in the “Food Paradise”. Korean is one of my favourite Asian cuisines as I realised that their savoury dishes tend to lean towards the sweet side, which definitely hits the spot for me. The sauce for this Korean Beef and Broccoli is intense and packed with flavours. I modified the recipe so that it is well-balanced that the sweetness, and saltiness and spiciness can work together without being overpowering. Spoon the sauce over your fragrant, fluffy rice and I guarantee you will keep coming back for more because the sauce is THAT good. To keep the beef tender and soft, try to just cook the beef just enough in the saucepan to let it absorb the goodness of the sauce without being overcooked.
To pair the main dish, I made a garlic chilli pickled cucumber salad that is THE perfect side dish – it is so refreshing that it got the right kick from the garlic and chilli but still cuts through the intensity of the meat. This side dish is usually available in traditional Chinese restaurants but I thought it’s a good fusion idea. All you have to do is to mix all the ingredients to make the sauce and coat your cucumber well with it. It is best to prepare this dish the night before to let the flavours sink in. I hope you will enjoy this easy recipe. Please let me know your thoughts! Cheers.
- 1 kg regular beef mince
- 3 garlic colves, minced
- 1 tbsp ginger, minced
- 1/3 cup soy sauce
- 1/4 cup water
- 1 tbsp sesame oil
- 1/2 cup light brown sugar
- 1/2 tsp black pepper
- 1 tsp dried chili flakes
- 1 – 1.5 spring onion, thinly sliced
- Sesame seeds, for garnishes
1 Broccoli Floret, cut into pieces
Garlic Chilli Pickled Cucumber
- 1 cucumber, cut into pieces
- 2 tbsp Laoganma Chilli Sauce (you can substitute with other brand’s chilli sauce found in asian groceries store if not available)
- 2 tbsp chilli oil
- 2 garlic cloves, minced
- 1 tsp salt
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp sesame oil
Korean Beef with Broccoli
- In a small bowl, mix soy sauce, water, sesame oil, light brown sugar, black pepper, dried chilli flakes. Set aside.
- Wash and cut the broccoli into pieces. Prepare a pot of hot water with 1 tsp of salt to cook the broccoli.
- In a large sauce pan, heat up 3 tbsp of oil on medium high heat and cook ginger and garlic until fragrant. Around 2 mins. Be careful not to burn the garlic.
- Turn the stove to high heat, add the beef mince in one go and continuously break the meat down with your spatular or wooden spoon while cooking.
- Add in the pre-mixed sauce and bring to boil. Turn the stove to medium heat and simmer for 2 mins.
- Now it’s the time to cook the broccoli. Boil the broccoli pieces in the prepared hot water for around 3-4 mins, depending on your preferences. I like to reserve the crunchiness of vegetables. Drain and set aside to serve.
- Add in spring onions and sesame seeds to the beef before serving.
Garlic Chilli Pickled Cucumber
1. Mix all ingredients together and refrigerate for at least 30 mins, preferably overnight.