Some of the questions I’ve been getting a lot recently are along the lines of: “How do I make time to cook a meal after work?”, “How do I decide what to make?” “What if I don’t really like to cook?” “I’m so bored of making the same few meals repeatedly.” The list goes on.
For me, it all comes down to preparation. By preparation, I don’t mean preparing ingredients, I mean having a list of go-to meals that you are confident in making, you have the ingredient list memorized, and you know you can accomplish it on a weeknight without cooking until the wee hours. Having these types of go-to meals is essential too because when you know in your mind what ingredients are required to make it, you can just grab a couple of things from the store on the way home and know you’ll have everything you need in order to get dinner on the table. Nobody will even know that you didn’t meal plan a week in advance. (However I am a big fan of meal planning as a weekly routine to avoid unnecessary angst throughout the week, but that’s a post for another day.)
This Korean Beef and Broccoli Rice Bowl is one of our new favorite weeknight meals. I’ve been loving playing around with ingredients that I don’t necessarily otherwise use on a really regular basis, and toasted sesame oil is an absolute powerhouse of flavor that I cannot get enough of these days. This recipe calls for very few ingredients, and most of them are things I always have on hand, making it a great addition to the go-to recipe collection.
**Pure Sesame Oil can be found in the international food section of most well-stocked supermarkets, or you can order it here: https://amzn.to/2lCMyqJ . Please note that the oil itself is dark in color because it is made from toasted sesame seeds, which is different than some varieties of Sesame Seed Oil which are light in color like canola oil. I always buy mine labeled “Product of Japan”.Print
Korean Beef and Broccoli Rice Bowls
2 tablespoons canola oil
1 pound beef flank steak, sliced thin against the grain and seasoned with salt and pepper
4 cloves garlic, minced
2 teaspoons minced fresh ginger
½ cup low-sodium soy sauce
½ cup brown sugar
2 tablespoons Japanese Pure Sesame Oil
3 cups broccoli florets, steamed
1 tablespoon sesame seeds, for garnish
3 green onions, thinly sliced
5 cups cooked Jasmine or Basmati rice
Salt and pepper
Heat canola oil in a large skillet or wok set over medium-high heat. Add beef, stirring frequently until browned. Drain excess liquid if needed. Add garlic and ginger, stirring almost constantly until fragrant. Add soy sauce, brown sugar, and sesame oil. Continue cooking and stirring frequently until combined and sauce is bubbling.
Assemble bowls with rice, broccoli, and beef. Top with sesame seeds and green onions. Drizzle with additional sauce if desired.
A note on timing: I like to start the rice cooking first, followed by the broccoli while I’m slicing the flank steak. This helps everything to get done at nearly the same time. If the rice and broccoli are done early, just keep them warm until the beef is ready.
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P.S. Did you know that I wrote a cookbook? It released in March 2019 and I’ve been having a blast sharing it with so many friendly faces around Michigan. You can purchase signed copies right here on my site with free shipping! (Simply click “Add to cart” and you’ll be prompted to a secure shopping cart. Please be sure to include any personalization requests in the notes section of the checkout.) Thank you!