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Korean Ground Beef and Broccoli Quinoa

Korean Ground Beef and Broccoli Quinoa: Quick Family Delight

Discover a quick, healthy, and delicious Korean Ground Beef and Broccoli Quinoa, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Beef
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef Base
  • 1 pound Lean Ground Beef Substitute with ground chicken or turkey for variety.
  • 1 tablespoon Sesame Oil Can be swapped with any cooking oil on hand.
  • 1 medium Yellow Onion No direct substitutes needed.
  • 3 cloves Garlic Garlic powder can be used if you're in a pinch.
Vegetables
  • 1 medium Carrot Consider using other diced vegetables like bell peppers.
  • 2 cups Frozen Broccoli Fresh broccoli can be used if preferred.
Grain
  • 1 cup Yellow Quinoa Substitute with brown rice for a different texture.
Flavor
  • 2 cups Low-Sodium Beef Broth Can replace with a mixture of water and broth or chicken broth.
  • ½ cup Bulgogi Sauce Adjust saltiness based on your audience.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add 1 chopped yellow onion and sauté for about 2 minutes until translucent. Stir in 3 minced garlic cloves and 1 diced carrot, cooking for another 3 minutes.
  2. Add 1 pound of lean ground beef, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until browned. Drain excess grease.
  3. Return the sautéed vegetables to the skillet along with the browned ground beef. Add 2 cups of frozen broccoli and cook for an additional 3-4 minutes until heated through.
  4. Stir in 1 cup of rinsed yellow quinoa, toasting for about 1-2 minutes before mixing well with the other ingredients.
  5. Pour in 2 cups of low-sodium beef broth and ½ cup of bulgogi sauce. Bring to a gentle boil over medium-high heat.
  6. Cover and reduce heat to low, simmering for about 20 minutes until quinoa is fluffy.
  7. Remove from heat, let sit for 5 minutes, fluff quinoa, check seasoning, and garnish if desired.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 400mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 150IUVitamin C: 30mgCalcium: 50mgIron: 3.5mg

Notes

Make bulgogi sauce ahead and store it in the fridge for 3-5 days. Reserve some cooked mixture for babies before adding high-sodium ingredients.

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