Korean BBQ Beef and Broccoli Stir-Fry
A quick beef and broccoli stir-fry with red pepper in a glossy sauce, served over jasmine rice, ready in 30 minutes. Korean BBQ brings brown sugar, chili flakes, ginger and toasted sesame, so the sauce tastes like takeout with only soy sauce and honey added.
Ingredients
- 1 lb Flank steak
- 1 Large head of broccoli
- 1 Red bell pepper
- 3 cloves Garlic
- 2 tbsp Soy sauce
- 1 tbsp Honey
- 1 tsp Cornstarch
- 2 tbsp Vegetable oil
- 1½ cups Jasmine rice
- Salt
- 6 scoops Korean BBQ FLAVRBOMBS™
You will need
- Wok or large skillet
- Saucepan
- Small bowl
- Knife
- Cutting board
Method
Cook the rice
- Rinse the rice and cook it in 2¼ cups of water with a pinch of salt and 2 scoops of Korean BBQ: bring to a boil, cover and simmer on low for 15 minutes, then rest for 5.
Prepare the ingredients
- Slice the steak thinly against the grain and toss with 2 scoops of Korean BBQ.
- Cut the broccoli into small florets, slice the red pepper and finely chop the garlic.
- Whisk the soy sauce, honey, cornstarch, 2 scoops of Korean BBQ and ¼ cup of water in a small bowl.
Stir-fry
- Heat 1 tbsp of oil in a wok over high heat and sear the beef in two batches, 1 to 2 minutes each, until browned. Move to a plate.
- Add the remaining oil, the broccoli and the red pepper with a splash of water and stir-fry for 3 to 4 minutes, until bright and just tender. Add the garlic for the last 30 seconds.
- Return the beef, pour in the sauce and toss for 1 minute, until glossy and thickened.
Plate and enjoy
- Serve over the rice.
- Allergen note: Korean BBQ FLAVRBOMBS™ contains sesame.
Korean BBQ is in the Family Favourites 6-pack.
Shop the bundle: Family Favourites 6-pack
