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This Korean Beef and Broccoli is a favorite family recipe! It is an easy ground beef recipe that uses pantry staples for a simple yet flavorful weeknight dinner!
Recently there has been a lot of talk about home cooked meals and cooking with pantry staples. For some this may be new or intimidating, but for us, it is our every day normal.
You see, I am a firm believer in keeping a pretty stocked fridge, pantry and freezer. I won’t go into great detail here today, but I think it is super important to always keep your kitchen stocked with basic staple ingredients liked rice, pasta, frozen or canned fruit and veggies, flour, etc. so that if there was an emergency (weather related, loss of job, unexpected bill…) or you simply don’t have time to get to the store for a few days, you always have something on hand to eat.
Since I’ve spent practically my entire life in the kitchen, I love concocting things on the fly and using whatever I have on hand (random: I would LOVE to someday be on one of those cooking competition shows where the challenge is just that!).
But, most of the pantry staples I keep on hand, are things to make our favorite easy dinner recipes that we eat on a regular basis. Like to make soup, chili, casseroles, an assortment of pasta dishes, this Slow Cooker Lemon Feta Chicken and today’s recipe for Korean Beef and Broccoli.
Korean Beef and Broccoli
My family LOVES this easy ground beef recipe so much that we make it at least 2-3 times a month. As a busy, working Mom, I love this simple Korean inspired Beef and Broccoli recipe because it is insanely easy to throw together (Seriously! Dinner is on the table in under 30 minutes!) and kids and adults alike gobble it up!
I also love it, because it uses pantry staples, like rice, soy sauce, brown sugar, frozen/fresh broccoli and ground beef, which is always stocked in my freezer since I typically buy ground beef in bulk from Costco.
If you are looking for a new, easy recipe to try using things you probably already have on hand, then this is the dinner for you!
What are your favorite meals using pantry staples? Please share in the comments below!
Helpful Korean Beef and Broccoli Cooking Tips:
Korean Beef and Broccoli Ingredient Substitutions:
Ground beef: A lot of Korean Beef and Rice Bowls use flank steak or other similar cuts of beef. However, I love this version of Korean Beef and Broccoli since it uses ground beef, which is something I usually always keep in my freezer and is usually more affordable than flank steak. I’ve also made this Korean Beef Bowl recipe using lean ground turkey.
Broccoli florets: I’ve used both fresh and frozen broccoli in this recipe and both works great!
Fresh ginger: I always buy several pieces of fresh ginger at one time and keep it in a freezer safe container until I need it for cooking. Then I peel the frozen ginger and grate it right into the recipe. You could also substitute the fresh ginger with 1 teaspoon ground ginger or 1 tablespoon pre-minced ginger found in a tube or jar in the produce department.
Sesame oil: I keep sesame oil in my pantry to make a few different Asian inspired recipes, however, you could always substitute another oil like canola oil or olive oil or use tahini paste.
Canola oil: You could use any high temperature cooking oil used for sautéing like coconut oil, corn oil or grapeseed oil.
Fresh garlic: 1/2 teaspoon granulated garlic could be substituted for the fresh garlic used in this recipe. Time saving cooking tip: I always buy a huge jar of pre-minced garlic from the store because it not only saves time in the kitchen, it is more affordable too.
Beef broth: This recipe only calls for 1/3 cup beef broth, so you can use the remaining broth in the carton to cook the rice or freeze it (for 6-8 months) in a freezer safe plastic food storage container to use later.
Red pepper flakes
Kosher salt and black pepper
Cooked white or brown rice
If you like this Korean Beef and Broccoli, then you’ll love these other ground beef recipes:
- 1/3 cup reduced-sodium beef broth
- 1/3 cup packed brown sugar
- 1/3 cup reduced-sodium soy sauce
- 3 teaspoons sesame oil
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- ½ tablespoon canola oil
- 1 pound 90% lean ground beef
- 3-5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups fresh or frozen broccoli
- ¼ teaspoon kosher salt, if needed
- 2 cups hot cooked white or brown rice
- green onions, sliced (optional for topping)
- white sesame seeds (optional for topping)
Meanwhile, heat the canola oil in a large skillet over medium-high heat.
Add ground beef and cook for 5-6 minutes or until no longer pink; using a wooden spoon or spatula to break up the meat as it cooks.
Add minced garlic and ginger to the skillet and cook for 30- 60 seconds.
Reduce heat to medium low and add the broccoli and sauce to the skillet. Simmer broccoli and beef in sauce for 3-5 minutes, or until sauce has thickened and broccoli is tender. Taste and add salt or additional red pepper flakes or black pepper, if needed.
Serve over hot, cooked rice and garnish with green onions and sesame seeds.