Korean Beef and Broccoli is so easy to make and I can NOT believe, in all of my years of cooking Asian food, that I haven’t ventured into Korean cuisine. The key to this recipe is the sauce, which consists primarily of salty soy sauce, spicy chili garlic sauce, sesame oil, sweet honey, and a ton of ginger! Seriously all of those flavors together will make your tongue go insane for more. I am son not exaggerating.
And, for the kicker, I finally got on the cauliflower rice bandwagon and I’m all in. All in. I thought about making my own, but who has time? I found a great deal at Costco in the freezer section and it only needs to cook in the microwave for 4 minutes, so kind of a no-brainer here. Using cauliflower rice makes this dish completely keto, definitely as low carb as you can get, and healthy af. (Substitute stevia or erythritol for the honey if you are on the Keto diet.) I served this to a friend over basmati rice so any type of “rice” works as the base for this insanely delicious, mouth dazzling, Korean dish.
Can you see all of the ginger in the sauce that I generously poured over this plate of yum? Can you even see the cauliflower rice under there? This was a mound of savory, spicy, and sweet YUMZ!
Cook up the ground beef (I use 85% lean, 15% fat sustainable organic beef) in onions, garlic and ginger. Simple!
Cut up the broccoli into florets and cook in a non-stick pan with a bit of cooking oil (I used Kirkland olive oil which I highly recommend as it is made in ITALY and not 3 different locations with possibly other forms of oil than olive). That is IT guys! Check out my recipe card for the sauce, which is what makes this meal so addicting. I only poured the sauce on the portions that were eaten, and I would highly suggest that you at least double the recipe because you will want more.
Song for the Prep: Lunch by Electric Citizen
I am addicted to this band right now. I love any band that remotely sounds like Sabbath, has their own style, and (in this case) the vocals are really amazing. Chicks singing stoner rock well are hard to find, IMNSHO. Electric Citizen rule so hard and yes I listened to this whole album while I made this recipe, ate it, and cleaned up. They’re from Ohio!!
Korean Beef and Broccoli
- June 5, 2021
- 20 min
- Print this
- 1.5 lb organic, grass fed beef
- 3 bunches of broccoli, cut into bite-sized florets
- 2T extra virgin olive oil (1 T for beef, 1 T for broccoli)
- 1/2 white onion, chopped fine
- 1 T fresh ginger, minced
- 2 garlic cloves, minced
- 1/4 C soy sauce (or low sodium soy sauce)
- 2 T garlic, minced
- 2 T fresh ginger, minced
- 2 T sesame oil
- 1 T + 1 tsp chili garlic sauce
- 3 T honey
- Step 1
- Heat olive oil in a skillet, add onions and cook until they turn clear. Add ground beef, 1/2 of the minced garlic, and 1 T minced ginger to the pan and cook until beef is thoroughly cooked and not pink at all.
- Step 2
- While that is cooking, heat remaining T of olive oil in a non-stick pan. Add broccoli florets and cover. Cook for 5-6 minutes over medium heat, stirring or shaking pan so they don’t burn. Do not overcook.
- Step 3
- Prepare the sauce in a glass jar or bowl. Whisk it, shake it, stir it. It smells so good!
- Step 4
- Serve beef and broccoli over cauliflower rice or any white rice. Generously pour sauce over each serving, saving the rest for leftovers. Top with sesame seeds (optional).