Description

Tender, marinated bulgogi beef paired with fluffy quinoa and caramelized roasted broccoli, all in one vibrant, flavor-packed bowl. Easy to prep and endlessly customizable, this dish brings wholesome comfort and bold Korean flavors to your weeknight dinner table.

Ingredients

1 lb beef sirloin or ribeye, thinly sliced
1/4 cup soy sauce
1 tbsp brown sugar
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 pear or apple, grated
1 cup dry quinoa
2 cups broccoli florets
1 tbsp olive oil
2 scallions, sliced
1 tbsp sesame seeds
Optional: gochujang or sriracha, cilantro, radish, pickled onion

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Instructions

Combine beef, soy sauce, brown sugar, sesame oil, garlic, ginger, and grated pear or apple in a bowl. Toss to coat and marinate for at least 30 minutes.
Rinse quinoa and cook according to package directions. Fluff with a fork and set aside.
Preheat oven to 425°F. Toss broccoli with olive oil and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes until golden and tender-crisp.
Heat a skillet over high heat with a touch of oil. Sear marinated beef in batches for 2–3 minutes until browned and cooked through.
Assemble bowls: add quinoa, top with beef and broccoli, then garnish with scallions, sesame seeds, and any optional toppings or sauces.

Notes

Substitute chicken or tofu for beef to make it lighter or vegetarian.
Use gluten-free tamari instead of soy sauce for a GF version.
Prep components ahead and store separately for easy meal assembly during the week.
Broccoli is best fresh; reheat beef and quinoa gently before serving.