Korean Beef and Broccoli Stir-Fry

• •1 lb flank steak, thinly sliced against the grain
• •2 tablespoon soy sauce
• •1 teaspoon sesame oil
• •1 clove garlic, minced
• •1 teaspoon fresh ginger, grated
• •1 teaspoon brown sugar
• •0.3 teaspoon black pepper
• •4 cup broccoli florets, cut into bite-sized pieces
• •3 tablespoon soy sauce
• •1 tablespoon gochujang (Korean chili paste)
• •1 tablespoon rice vinegar
• •1 tablespoon brown sugar
• •1 teaspoon sesame oil
• •2 cloves garlic, minced
• •1 teaspoon fresh ginger, grated
• •0.5 cup water or beef broth
• •1 tablespoon cornstarch
• •2 tablespoon vegetable oil or neutral oil
• •1 tablespoon toasted sesame seeds, for garnish
• •2 tablespoon green onions, sliced, for garnish

Instructions

1. 1

   Prepare the beef marinade: In a medium bowl, combine 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 minced garlic clove, 1 teaspoon grated ginger, 1 teaspoon brown sugar, and 0.25 teaspoon black pepper. Add the thinly sliced flank steak and toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.

2. 2

   Prepare the stir-fry sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, 0.5 cup water or beef broth, and 1 tablespoon cornstarch until smooth. Set aside.

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side until browned and cooked through. You may need to do this in batches. Remove the cooked beef from the pan and set aside.

4. 4

   Add the remaining 1 tablespoon of vegetable oil to the same skillet or wok. Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp and bright green. If desired, add a splash of water (about 2 tablespoons) and cover for 1-2 minutes to steam the broccoli slightly.

5. 5

   Return the cooked beef to the pan with the broccoli. Give the prepared stir-fry sauce a quick whisk to re-combine any settled cornstarch, then pour it over the beef and broccoli. Stir constantly for 1-2 minutes until the sauce thickens and coats all ingredients evenly.

6. 6

   Remove from heat. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice.

Chef's Tips

• 💡For extra tender beef, you can add a pinch of baking soda (about 1/4 teaspoon) to the marinade. This tenderizes the meat through a process called velveting.
• 💡Do not overcrowd your pan when cooking the beef or broccoli. Cooking in batches ensures everything gets a good sear and cooks evenly, rather than steaming.
• 💡Adjust the spice level by increasing or decreasing the amount of gochujang. For more heat, you can also add a pinch of gochugaru (Korean chili flakes) to the sauce.
• 💡Serve this stir-fry over fluffy white rice or brown rice to soak up all the delicious sauce.