Gochujang Glazed Beef: 7-Min Supper
A vibrant and quick dish featuring tender beef coated in a spicy, savory gochujang glaze, perfectly complemented by crisp steamed broccoli. This recipe is inspired by Sunny Anderson and Valerie Bertinelli's easy 7-minute supper, bringing a burst of Asian-inspired flavors to your table in no time.
Ingredients
- 1 lb beef sirloin thinly sliced against the grain
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 head broccoli cut into florets
- 1 tbsp vegetable oil
- salt and black pepper to taste
- sesame seeds for garnish (optional)
- sliced green onions for garnish (optional)
Instructions
- In a medium bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger to create the glaze.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and season with salt and pepper. Cook for 2-3 minutes, until browned, stirring occasionally.
- While the beef cooks, steam the broccoli florets until tender-crisp, about 3-5 minutes. This can be done in a steamer basket over boiling water or in the microwave.
- Pour the gochujang glaze over the beef in the skillet. Stir well to coat all the beef pieces. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and glaze the beef.
- Add the steamed broccoli to the skillet with the glazed beef. Toss gently to combine and heat through for about 1 minute.
- Serve immediately, garnished with sesame seeds and sliced green onions if desired.
Notes
For extra heat, add a pinch of red pepper flakes to the gochujang glaze. Serve over jasmine rice or noodles for a complete meal. You can substitute beef sirloin with chicken breast or firm tofu for a different protein.