Korean Beef and Broccoli Bowl
Recipe by Savory Spice Test Kitchen
30-Minute Meals
Very easy dish that is quick enough to be a weeknight meal... but tasty enough that you'll want it every night!
Serves
4 servings
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
1 cup white rice*
Freeze Dried Shallots
2 Tbsp. Freeze-Dried Shallots*
Minced Garlic
1/2 tsp. Minced Garlic*
1/3 cup soy sauce (or tamari)
2 Tbsp. gochujang chili paste
2 tsp. sesame oil
2 Tbsp. brown sugar
Ground Ginger
1/2 tsp. Ground Ginger
1 Tbsp. coconut (or vegetable) oil
1 lb. ground beef
2 cups minced broccoli florets and stems (about 1 small head broccoli)
Salt & pepper, to season
2 scallions, sliced
Toasted Sesame Seeds
1 tsp. Toasted Sesame Seeds
Salt & Pepper Tableside Seasoning
Salt & Pepper Tableside Seasoning
Directions
Begin cooking rice according to package directions. While rice cooks, mix shallots and garlic in a small bowl and cover with 1/4 cup water and let rehydrate while you prep remaining ingredients. In a separate bowl, mix soy sauce with gochujang, sesame oil, brown sugar, and ginger. Heat coconut oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 5 min., stirring often to crumble beef. When beef is almost browned, stir in shallot and garlic mixture (along with the soaking water). Cook for 2 more min. Stir in broccoli, season with salt & pepper to taste, and cook for 2 more min. Reduce heat to medium and stir in sauce. Cook for 2 more min. and remove from heat. Spoon over cooked rice and garnish with scallions and sesame seeds.
Recipe Notes
*Use your favorite rice or grain in this dish. Freeze-dried shallots can be replaced with 1/4 cup fresh minced, and Dehydrated Minced Garlic can be replaced with 4 fresh cloves, minced.
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