Gochujang Beef Skewers with Charred Vegetables
Marinated beef cubes with Korean gochujang glaze, grilled until caramelized, served with quick-charred broccoli, green beans, peppers, and carrots. Ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 445
- Protein
- 42g
Ingredients
- 1 lb beef sirloin or ribeye, cut into 1.5-inch cubes
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp brown sugar
- 2 cups broccoli florets
- 1.5 cups green beans, trimmed
- 1 large bell pepper, cut into 1-inch chunks
- 1 large carrot, bias-sliced into 1/4-inch rounds
Instructions
- 1
Mix gochujang, soy sauce, sesame oil, garlic, and brown sugar in a bowl until smooth.
- 2
Add beef cubes and toss to coat evenly. Let sit while you prep the vegetables.
- 3
Heat a large skillet or grill pan over medium-high heat until it shimmers.
- 4
Working in batches, sear beef 2–3 minutes per side until caramelized but still pink in the center. Transfer to a plate.
- 5
Add broccoli, green beans, peppers, and carrots to the same pan. Stir-fry 6–8 minutes until edges char and vegetables are tender-crisp.
- 6
Return beef to the pan, toss gently to combine, and serve immediately while hot.
Tools you’ll need
- 12-inch skillet or grill pan
- medium mixing bowl
- knife and cutting board
- tongs or spatula
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