Korean Beef Broccoli
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.
- 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.