GoChuJang Beef and Broccoli

To Make:

1. In a large bowl, whisk together the gochujang paste, soy sauce, brown sugar, minced ginger, rice vinegar, and minced garlic. Whisk until the gochujang is fully dissolved and you are left with a slightly thick sauce.
2. Transfer this sauce into a large ziploc bag and add in the skirt steak. Seal well and place in the fridge to marinate for at least 24 hours (the longer you wait, the more tender and flavorful the beef will be).
3. When you are ready to cook, heat the oven to 425 degrees Fahrenheit and line a baking sheet with foil.
4. Add the broccoli florets to the baking sheet and drizzle on 2 tbsp of the sesame oil. Place in the oven and roast the broccoli for about 30 minutes. (You want the broccoli to start to char and be crispy on the outside). When the broccoli is done roasting, turn off the oven and leave the broccoli in the oven until ready to serve.
5. While the broccoli cooks, let’s get the beef ready. Heat a large pan over medium heat and add in the remaining 1 tbsp of sesame oil. Next, add in the diced bell peppers and cook for 5 minutes to soften them.
6. While the bell pepper cooks, remove the steak from the marinade (but keep the marinade and set aside). Thinly slice the beef at a slight angle. Now, add the beef and leftover marinade to the pan with the bell peppers and cook for 8-10 minutes until all the beef has cooked through.
7. Next, remove the beef from the pan and transfer to a bowl and set aside (you can leave the bell peppers in the pan). Turn the heat on high and stir continuously to prevent burning. Cook for 6-8 minutes to thicken the sauce (this step will burn off any excess moisture to produce a thick, sticky sauce). Once the sauce has thickened, reduce the heat to low and add the steak back in. Cook for another 5 minutes to reheat the beef through.
8. When the beef and broccoli are both finished cooking it’s time to assemble! Divide the beef and broccoli between 2-4 bowls and serve with rice. Top with diced green onions and enjoy!