Spicy Gochujang Beef and Broccoli Rice Bowl

Spicy Gochujang Beef and Broccoli Rice Bowl

A creative twist on a classic Korean beef and broccoli rice bowl, featuring a bolder gochujang sauce with a hint of smoky chipotle for an adventurous fusion.

By RecipeBoss
Servings
4
Time Required
30 min

Ingredients

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1 lb flank steak
4 cup broccoli florets
4 cup cooked rice
¼ cup soy sauce
¼ cup gochujang
2 tbsp sesame oil
1 tbsp honey
1 tbsp rice vinegar
½ tsp chipotle powder
3 clove garlic
1 inch ginger
1 tbsp vegetable oil
1 tsp sesame seeds
2 scallions

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Instructions

  1. 1

    Slice the flank steak thinly against the grain. Mince the garlic and grate the ginger.

  2. 2

    In a small bowl, whisk together soy sauce, gochujang, sesame oil, honey, rice vinegar, and chipotle powder. Set aside half of this sauce for serving.

  3. 3

    Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced steak and cook until browned, about 2-3 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

  4. 4

    Add the broccoli florets to the skillet and stir-fry for 3-4 minutes until crisp-tender. Pour in the reserved sauce (the half not set aside for serving) and toss to coat everything. Cook for another 1-2 minutes until the sauce has slightly thickened.

  5. 5

    Divide the cooked rice among four bowls. Top with the beef and broccoli mixture. Drizzle with the reserved sauce. Garnish with sesame seeds and thinly sliced scallions.

Perfect With

KimchiPickled RadishSeaweed Salad