Korean-style Beef and Broccoli

I adapted this from a recipe I saw in a magazine a while back.  It was delicious!  The result reminded me of something I've made before, but I couldn't place it.  We enjoyed it over brown rice.


1 pound beef top sirloin or rib-eye, thinly sliced (I put my meat in the freezer for 1 1/2 hours before slicing.  It's easier to get thinner slices when the meat is squishing all over the place)
1 heaping Tbsp minced garlic
2 Tbsp grated onion
3 Tbsp soy sauce
1 Tbsp sugar
1 Tbsp honey
1 Tbsp sesame oil
1 Tbsp sesame seeds, plus more for garnish
pinch freshly ground black pepper
one good squirt of Sriracha (red pepper flakes would work too)
4 cups broccoli florets, halved lengthwise
one red pepper, thinly sliced


In a large resealable plastic bag, combine the beef, garlic, onion, soy sauce, sugar, honey, sesame oil, sesame seeds, pepper, and sriracha.  Seal, and refrigerate for 2 to 3 hours.

Stem or boil the broccoli until cooked but still firm.  Set aside to cool.  Place sliced pepper on top of broccoli as it cools so the pepper begins to soften.

Heat a wok or saute pan over mediu-high heat.  Add the beef, shaking off any marinade, and cook, stirring frequently, for 3 to 6 minutes, or until done.

Add the broccoli and pepper during the last two minutes of cooking, to heat and coat with the cooking juices.  If the pan gets too dry, add a little water.  Garnish with extra sesame seeds and serve.