Ingredients:

  • 1/3 cup reduced sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp gochujang
  • 1 tbsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch
  • 1 lb lean ground beef
  • 2 cups broccoli florets
  • 1 cup julienned carrots
  • 3 cloves minced garlic
  • 2 tbsp vegetable oil
  • 3 stalks sliced green onions
  • 1 tsp toasted sesame seeds

Instructions:

  1. Whisk the soy sauce, brown sugar, gochujang, sesame oil, ginger, and cornstarch in a small bowl. Note: Ensure the cornstarch is fully dissolved so the sauce is velvety.
  2. Heat vegetable oil in a cast iron skillet over medium high heat until it starts shimmering.
  3. Add the ground beef in a single layer and sear undisturbed for 3 minutes until a dark brown crust forms.
  4. Break the beef apart with a spatula and cook for another 2-3 minutes until no longer pink.
  5. Toss in the julienned carrots and broccoli florets.
  6. Stir fry the vegetables for 3-4 minutes until they are vibrant and tender crisp.
  7. Add the minced garlic and stir for 30 seconds until fragrant but not brown.
  8. Pour the Korean Beef Stir Fry sauce over the mixture.
  9. Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze.
  10. Stir in the green onions for 30 seconds and garnish with toasted sesame seeds.