Korean beef recipe; Korean BBQ beef recipe — Makes: 3 *Servings*
Per Serving: 32g Protein | 441 Cal

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I don’t know about you, but I’m always on the lookout for easier weeknight dinner ideas. After all, work weeks are busy and making a healthy (yet delicious) meal takes time—time that, some nights, it just doesn’t feel like I have. That’s why I love a one-pan meal so much. Sheet pan meals, skillet casseroles, and one-pan dishes are quick, easy, and mean minimal clean-up at the end of the night. They're perfect for a busy weeknight.

This Korean beef recipe is packed with bold flavors like spicy kimchi, sweet and savory Korean BBQ sauce, saucy beef, and crisp-tender broccoli. It’s the perfect meal to add to your regular quick weeknight meal rotation or upcoming meal plan.

Why You’ll Love This Korean BBQ Beef Recipe

Full of Protein: Each serving of this Korean beef recipe packs in 32g of protein, which means it’s great for recovering after a tough workout, hitting your protein goals, and keeping you full.
Comes Together in Just One Pan: With fewer dishes comes less clean-up time—and more time spent enjoying your meal.
Bursting with Flavor: The combo of sweet, savory, and spicy from the Korean BBQ sauce and kimchi makes every bite pop.
Easy to Adjust to Your Preferences: Instead of shaved beef, try lean ground beef, chicken, or plant-based alternatives, use a spicier or milder kimchi, switch up the fresh veggies, and more.

Ingredients

1 lb shaved beef (Trader Joe’s shaved beef or lean ground beef)
1/3 cup cornstarch or arrowroot powder (for tenderizing)
1/2 cup Korean BBQ sauce (I used Primal Kitchen)
2 tablespoons agave, honey, or maple syrup
10 oz broccoli or broccolini
1/4 cup water (for steaming)
2 green onions, sliced
1 tablespoon avocado oil or vegetable oil
1 bag kimchi (about 1/2 cup per serving, I used Cleveland Kitchen)
Optional: 1 cup jasmine rice (I used Trader Joe’s instant white rice - you can use your favorite rice)
Toppings: sesame seeds

Instructions

Toss the beef in cornstarch: Toss the shaved beef and cornstarch together in a large bowl until the beef is coated (it'll help the beef brown and get crispy). Set it aside while you prep the broccolini and green onions.
Sear the beef: Heat the avocado oil or vegetable oil in a large skillet over medium-high heat. When it’s hot, add the beef and cook until about half-way done. Stir in ¾ of the green onion (save the rest to garnish at the end).
Add the sauce ingredients: Stir together the Korean BBQ sauce and agave, honey, or maple syrup, then pour it over the cooked beef and onion mixture. Stir well, turn down the heat to medium-low, and let it simmer.
Cook the broccoli: Add the broccoli and a little water (you may not need the full 1/4 cup). Cover and let it cook until bright green and crisp-tender.
Garnish and serve: Serve your Korean BBQ beef and broccoli on a bed of rice if you’d like. Top with plenty of kimchi (you can also add this earlier and sauté it with the rest of the dish), lots of green onions, and a sprinkle of sesame seeds. Enjoy!

Nutrition Information (Per Serving with 1/3 Cup Jasmine Rice - Makes 3 Servings)

Calories: 441
Protein: 32g
Carbs: 35g
Fat: 19g

Swaps, Substitutions, & Tips

Make it lower carb: Leave out the rice or use cauliflower rice instead. You could also use something like Right Rice if you’d prefer.
Make it spicier: Add a little gochujang sauce or paste, red pepper flakes, chili sauce, or even sriracha to the sauce or on top of your finished dish.
Add extra veggies: Add sliced or shredded carrots, diced bell peppers, or mushrooms to this meal.
Great for meal prepping: This dish will keep well in an airtight container in the fridge for up to 4 days. When you’re ready to eat, gently reheat in a pan on the stove or in the microwave for a quick and healthy meal.

FAQs

Try making this recipe with ground beef, chicken breast, sliced pork, or ground turkey. Or, make it plant-based by using tofu. Just make sure that you adjust your cooking time to fit whatever protein you decide to use.
Technically no, but it makes a big difference in the flavor. It adds some spice and some tang and since it’s fermented, it’s good for your gut. If you don’t like kimchi, you can leave it out or use pickled veggies instead.
A substitute for Korean BBQ sauce won't be quite as good as the original, so I recommend picking up a bottle. If you don’t have Korean BBQ sauce, you can mix soy sauce (use low sodium soy sauce or tamari if needed), garlic, sesame oil, and a touch of honey or brown sugar for a similar flavor, though it won't be exactly the same.
Yes! Make the dish, then store the beef and broccoli in an airtight container in the fridge, separately from the rice (which should get its own airtight container) and the kimchi. When you’re ready to eat, gently reheat in the microwave or on the stove.
You can easily make this recipe gluten-free. Just make sure that your BBQ sauce and kimchi are gluten-free and use tamari (a gluten-free soy sauce) or coconut aminos instead of soy sauce if you're using it.

This One-Pan Kimchi Beef is bold, balanced, and so satisfying! Whether you’re whipping up a week of quick weeknight dinners or looking for something last-minute, it’s a great recipe for getting a high-protein, nutrient-packed meal on the dinner table without spending hours in the kitchen.