Gochujang Beef & Broccoli Rice Bowls

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1.25 lb, thinly sliced against the grain flank steak or sirloin
• 1/4 cup soy sauce
• 3 tbsp gochujang
• 2 tbsp brown sugar
• 1 tbsp + 1 tsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp, grated fresh ginger
• 4 cloves, minced garlic
• 2 tbsp neutral oil
• 5 cups broccoli florets
• 4 cups, warm cooked jasmine rice
• 4, sliced green onions
• 1 tbsp toasted sesame seeds
• 1, thinly sliced cucumber
• for serving lime wedges

Instructions

1. 1In a medium bowl whisk together soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, grated ginger, and minced garlic until smooth. Add the thinly sliced beef and toss to coat every piece. Let marinate 10–15 minutes at room temperature.
2. 2Heat neutral oil in a large skillet or wok over high heat until shimmering. Add half the beef in a single layer; sear 90 seconds without moving, then stir-fry another 1–2 minutes until just cooked and caramelized at the edges. Transfer to a clean plate. Repeat with remaining beef and another splash of oil if needed.
3. 3In the same skillet add the remaining neutral oil. Toss in the broccoli florets and a splash of water (about 2 tbsp). Cover and steam-sear 3–4 minutes until bright green and crisp-tender with some charred spots. Uncover and cook off any remaining liquid.
4. 4Return all the beef and any accumulated juices to the skillet with the broccoli. Drizzle the extra sesame oil over everything and toss 30–60 seconds so the sauce glazes the meat and vegetables. Taste and adjust salt or gochujang heat if desired.
5. 5Divide warm jasmine rice among four bowls. Spoon the gochujang beef and broccoli generously over the rice.
6. 6Top each bowl with sliced green onions, a sprinkle of toasted sesame seeds, and a few cucumber slices for cool crunch. Serve immediately with lime wedges for squeezing.