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Korean Beef & Broccoli Bowl
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Test Kitchen Approved Recipe

Very easy dish that is quick enough to be a weeknight meal... but tasty enough that you'll want it every night!


YIELD
4 servings

TIME
Active Prep: 10 min
Cook: 15 min

INGREDIENTS

  • 1 cup white rice*
  • 2 Tbsp. Freeze-Dried Shallots*
  • 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
  • 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 taste
  • 2 scallions, sliced
  • 1 tsp. Toasted Sesame Seeds

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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.



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.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



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