Homemade Restaurant Quality Korean Beef With Mushrooms and Broccoli Recipe -- Delicious, Easy, Gluten Free, Paleo Friendly, Allergy Friendly

My favorite food to make is my own riffs off of restaurant meals. This goes way up there. I haven't been eating so well lately, because I've been busy, and today I felt the need for a really good home cooked meal that would nourish my body as well as my soul. I headed to the supermarket knowing exactly what I would be making- beef with broccoli, but then as soon as I saw the mushrooms I decided to add them to the dish as well.

This dish is not one of my more frugal ones. I did try to make it somewhat more frugal, by comparing the cost of the beef. I price compared the frozen minute steaks with the pepper steak at the butcher counter, and the pepper steak worked out much cheaper. The frozen stuff was $12.54 a pound, and the fresh stuff was $9.07. However, after making the dish, I do think that in the future I'll buy the frozen stuff, because it is sliced so thinly that it goes further, making it seem like there's more meat in the dish than there actually is. This is why its important not just to figure out cost per pound, but also price per dish comparing different ingredients, because we eat with our eyes as much as we eat with our stomachs.

Anyhow, I priced how much this meal cost me. It cost me $7.70 for the beef, $2.00 for the mushrooms, $2.00 for the broccoli, a total of $11.70 for those, the most expensive ingredients. The other ingredients costs are pretty negligible, so lets round it up to $12.30. This was enough for about 5 servings of the size you'd get in most restaurants, maybe six. So even though it wasn't the cheapest meal, this is definitely restaurant quality, and works out to be about $2.50 per meal, whereas it would probably be 5-10 times that price in our local restaurants.

I served this to guests, who've eaten a lot of my cooking and love it, and they proclaimed that this was the best meal of mine they've ever eaten. And that its not just restaurant quality, but highest caliber restaurant quality, and named the most pricey restaurant in my area.

So yea, basically, if you like Asian food, especially Korean food, try this one out. It's got the flavor of bulgogi beef, without as much work, and as a full meal. While I'm not 100% sure this would count as an official authentic Korean dish, it has all the standard ingredients of Korean cooking, and the same flavor profile, that I feel confident enough calling it Korean.

This is completely paleo if you use coconut aminos, paleo sweeteners, and tapioca or potato starch.

Eat it plain or over zoodles or cauliflower rice if you're doing it paleo.

Otherwise, serve it over white rice.

When made with coconut aminos, this is free of the top 8 allergens and therefore allergy friendly. Note, however, that sesame seeds are a common allergen, so be careful there if trying to make this allergy friendly.

Homemade Restaurant Quality Korean Beef With Mushrooms and Broccoli Recipe -- Delicious, Easy, Paleo Friendly, Allergy Friendly

Beef Ingredients
2 cloves of garlic
3/4 inch ginger
1 3/4 cups pepper steak, 375 grams, or 300 gram package minute steak
1 teaspoon toasted sesame oil
1 tablespoon gluten free soy sauce or coconut aminos
1/4 cup oil of choice
Sauce Ingredients
1 quarter cup plus 1 tablespoons soy sauce
1 3/4 cup chicken broth
4 teaspoons sweetener of choice, I used demerara but feel free to use honey or jaggery syrup or coconut sugar
2 cloves garlic
3/4 inch ginger
1 teaspoon toasted sesame oil
1/2 teaspoon salt (or to taste)
2 tablespoons potato starch, cornstarch, or tapioca starch
Stir Fry Ingredients
1/4 cup oil
1 onion sliced
1 1/2 boxes of mushrooms
4 cups of broccoli or broccolini, approximately 300 g
Scallions to garnish (optional)
Sesame seeds to garnish (optional)

1. Grate your ginger and garlic, mix it with soy sauce and toasted sesame oil and your beef. You can leave this to marinate for a bit, or you can cook it right away. Up to you.

2. Heat up your oil on high, then add your beef to it, mixing it frequently. I found the beef to be ready after about 6 or 7 minutes, but this will depend on the thickness of your beef. Minute steak will be ready after a minute or two.

3. Remove from the pan and set aside.

4. Grate your garlic and ginger for the sauce, and add the rest of the sauce ingredients, mixing well so the starch mixes properly. Adjust salt to taste.

5. Cut your onion into rings. Cut your mushrooms as you enjoy them (I leave mine whole or in halves or quarters, depending on the size). Chop up and prepare your broccoli.

6. Heat up your oil in a pan. Add the onions. When starting to get translucent, add the mushrooms.

7. Depending on how well done you like your mushrooms, add your broccoli either shortly after or after a few minutes. Again, cook this as long as you like. I like my broccoli more al dente, but feel free to cook it longer if you prefer it softer. I added the beef at the same time as the broccoli and cooked them together, but if you want your broccoli softer, first let the broccoli cook before adding the beef.

8. Add your sauce, and mix well. Cook until the sauce thickens.

9. Garnish with sliced scallions and sesame seeds.


Have you ever had a dish like this? At home or in a restaurant? If at a restaurant, how much would this dish cost you per person? Does this look like a recipe you'd like?

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal

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