A quick and vibrant Asian-inspired dish featuring tender beef strips coated in a savory-sweet and spicy gochujang glaze, served alongside perfectly steamed broccoli. This seven-minute supper is perfect for a delicious weeknight meal.
Gochujang Glazed Beef & Broccoli
A quick and vibrant Asian-inspired dish featuring tender beef strips coated in a savory-sweet and spicy gochujang glaze, served alongside perfectly steamed broccoli. This seven-minute supper is perfect for a delicious weeknight meal.
Ingredients
- 1 lb beef sirloin or flank steak thinly sliced against the grain
- 1 head broccoli cut into florets
- 2 tbsp soy sauce
- 2 tbsp gochujang Korean chili paste
- 1 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic minced
- 1 tbsp vegetable oil for cooking
- 0.25 cup water for steaming broccoli
Instructions
- In a small bowl, whisk together soy sauce, gochujang, honey (or brown sugar), sesame oil, grated ginger, and minced garlic to create the glaze. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and stir-fry for 2-3 minutes until browned and cooked through. Remove beef from the skillet and set aside.
- Add broccoli florets to the hot skillet with 1/4 cup of water. Cover and steam for 3-4 minutes, or until tender-crisp. Drain any excess water if needed.
- Return the cooked beef to the skillet with the steamed broccoli. Pour the gochujang glaze over the beef and broccoli.
- Toss everything together gently, cooking for another 1-2 minutes until the sauce has thickened slightly and coats the beef and broccoli well.
- Serve immediately, optionally garnished with sesame seeds or sliced green onions.
Notes
For best results, slice beef against the grain to ensure tenderness. Adjust the amount of gochujang for your desired spice level. This dish pairs wonderfully with steamed jasmine rice or brown rice for a complete meal. Feel free to substitute beef with chicken breast or firm tofu for a different variation.
