This Korean-Style Ground Beef and Broccoli Rice Bowl is a flavorful, easy-to-make dish perfect for busy weeknights.

Tender ground beef simmered in a sweet and savory soy-ginger sauce pairs beautifully with crisp-tender broccoli and steamed rice.

It’s a balanced meal that feels indulgent without the fuss.

Why You’ll Love This Recipe

Fast and simple – Ready in under 30 minutes with minimal prep.

Bold Korean flavors – Soy sauce, sesame oil, garlic, and ginger create a rich, savory sauce.

Healthy and hearty – Lean beef and broccoli make a nutritious combo.

Versatile – Serve over white or brown rice, or even cauliflower rice.

Family-friendly – Adjustable spice level with red pepper flakes.

What You’ll Need (Ingredient Highlights)

Ground beef – Preferably 80/20 for juicy flavor and texture.

Soy sauce – The salty, umami backbone of the sauce.

Brown sugar – Adds subtle sweetness and balances the soy.

Sesame oil – Infuses a nutty aroma and depth.

Garlic and fresh ginger – Aromatics that brighten and spice.

Broccoli florets – Adds crunch and nutrients.

Cooked rice – A hearty base for the savory topping.

Pro Tips Before You Start

Use fresh garlic and ginger for best flavor.

Don’t skip draining excess fat from the beef to avoid greasy sauce.

Adjust red pepper flakes to control spiciness.

Cook broccoli until just tender to keep a nice crunch.

Leftover beef mixture freezes well for quick meals later.

How to Make Korean-Style Ground Beef and Broccoli Rice Bowl

Step 1: Cook the Beef
In a large skillet over medium-high heat, add ground beef.

Brown the meat, breaking it apart as it cooks, about 5–7 minutes.

Drain excess fat if needed.

Step 2: Add Aromatics
Add minced garlic and grated ginger to the skillet.

Sauté for 2 minutes until fragrant.

Step 3: Stir in Sauce
Pour in soy sauce, brown sugar, and sesame oil.

Stir well and let simmer for 3–4 minutes, allowing the sauce to thicken slightly.

Step 4: Add Vegetables
Add broccoli florets (if using).

Cook, stirring frequently, until tender but still crisp, about 3–4 minutes.

Step 5: Prepare Rice
Cook rice according to package directions if not already prepared.

Step 6: Serve
Spoon cooked rice into bowls and top with the ground beef and broccoli mixture.

Step 7: Garnish
Sprinkle sliced green onions and sesame seeds on top for extra flavor and texture.

What to Serve It With

Steamed jasmine or brown rice

Cauliflower rice for a low-carb option

Simple cucumber salad or kimchi for freshness

Pickled vegetables to balance flavors

Variations / Substitutions

Substitute ground turkey or chicken for a leaner option.

Swap soy sauce for tamari or coconut aminos for gluten-free.

Add sliced bell peppers, carrots, or snap peas for more veggies.

Omit red pepper flakes or add more for heat.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently on stovetop or microwave.

Freeze cooked beef mixture for up to 3 months; thaw overnight before reheating.

FAQs

Can I use frozen broccoli?
Yes, thaw and drain well before adding to the skillet to avoid excess moisture.

Is this recipe spicy?
It has a mild heat from red pepper flakes, which you can adjust to taste.

Can I make this vegan?
Yes, replace beef with crumbled tofu or tempeh and use coconut aminos instead of soy sauce.

What can I substitute for brown sugar?
Maple syrup or honey work well as natural sweeteners.

Can I prepare the sauce ahead of time?
Yes, you can mix the sauce ingredients in advance and store in the fridge for up to 3 days.

How do I keep the broccoli crisp?
Cook it just until tender, avoid overcooking, and stir frequently during cooking.

Can I serve this with noodles?
Absolutely! Serve over cooked rice noodles or soba noodles for a different twist.

Final Thoughts

This Korean-Style Ground Beef and Broccoli Rice Bowl is a perfect blend of savory, sweet, and spicy flavors wrapped up in an easy-to-make dish.

It’s hearty enough for dinner yet healthy enough to feel good about.

Whether you’re cooking for family or meal prepping for the week, this recipe is a delicious winner.

The Boat Shed Kitchen