A quick and flavorful Korean-inspired dish featuring thinly sliced beef glazed in a spicy gochujang sauce, served alongside tender steamed broccoli. Perfect for a busy weeknight.
7-Min Spicy Gochujang Beef
A quick and flavorful Korean-inspired dish featuring thinly sliced beef glazed in a spicy gochujang sauce, served alongside tender steamed broccoli. Perfect for a busy weeknight.
Ingredients
- 1 lb beef sirloin or flank steak thinly sliced
- 1 cup broccoli florets
- 2 tbsp gochujang
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp vegetable oil for cooking
- 1 tsp sesame seeds for garnish (optional)
- cooked rice or noodles for serving (optional)
Instructions
- Thinly slice the beef sirloin or flank steak against the grain.
- In a small bowl, whisk together the gochujang, soy sauce, honey (or brown sugar), sesame oil, minced garlic, and grated ginger to create the glaze.
- Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add the thinly sliced beef and stir-fry for 2-3 minutes, or until browned on all sides.
- Add the broccoli florets to the skillet. If desired, add 1-2 tablespoons of water to the pan, cover, and let steam for 2-3 minutes until the broccoli is tender-crisp.
- Pour the prepared gochujang glaze over the beef and broccoli in the skillet. Toss everything together to ensure the beef and broccoli are well coated. Continue to cook for another 2-3 minutes, stirring constantly, until the sauce thickens and clings to the ingredients.
- Remove from heat. Garnish with sesame seeds, if using. Serve immediately with cooked rice or noodles, if desired.
Notes
For best results, slice beef against the grain for tenderness. You can adjust the spice level by adding more or less gochujang. For extra crunch, toast some sesame seeds and sprinkle them over the dish just before serving. Serve with fluffy white rice or noodles.
