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Korean Beef Broccoli

Korean Beef Broccoli

Created: 06/23/2011
Last Updated: 03/13/2019

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The Korean-style marinade and super-thin slicing make this dish's meat tender and flavorful,  even when well done. For best results, slice the beef when it’s partially frozen and stir-fry until just cooked through. If you’re craving spicy food, add some red pepper flakes to the pan.

Serves 4

  • 1 pound beef top sirloin or rib-eye, thinly sliced
  • 1 heaping tablespoon minced garlic
  • 2 tablespoons grated onion
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds, plus more for garnish
  • pinch freshly ground black pepper
  • 4 cups broccoli florets, halved lengthwise
  • 1 scallion, sliced into thin strips, for garnish

In a large resealable plastic bag, combine the beef, garlic, onion, soy sauce, sugar, honey, sesame oil, sesame seeds, and pepper. Seal, and refrigerate for 2 to 3 hours.

Steam or boil the broccoli until cooked but still firm. Set aside to cool.

Heat a sauté pan over medium-high heat. Add the beef cubes, shaking off any marinade, and cook, stirring frequently, for 3 to 6 minutes, or until done. Add the broccoli during the last two minutes of cooking, to heat and coat with the cooking juices. If the pan gets too dry, add a little water. Garnish with sliced scallions and serve.

Per serving: 247 Calories, 9.39g Fat , 10.64g Carbs, 28.16g Protein, 0.19g Fiber, 70mg Calcium, 2.81mg Iron, 649mg Sodium, 67μg Folate

The above recipe is taken from Healthy Eating During Pregnancy: 100 Recipes for a Nutritious, Delicious Nine Months by Erika Lenkert with Brooke Alpert. Click here for more.

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