4 Tablespoons gochujang (Korean hot pepper paste)
3 Tablespoons Pompeian Robust Extra Virgin Olive Oil
3 Tablespoons rice wine vinegar
3 Tablespoons brown sugar
1 Tablespoon garlic, minced
1/2 teaspoon kosher salt
A few cracks of black pepper
1 pound beef stir fry
3 cups broccoli crowns, cut into florets
1 red bell pepper, cut into strips
2 teaspoons sesame seeds, toasted
- In a bowl combine the gochujang, olive oil, rice wine vinegar, brown sugar, garlic, salt and black pepper, mix well and let marinate for 30 to 45 minutes.
- In a large skillet over medium-high heat, heat oil. Add steak in a single layer, working in batches if needed, and cook until seared, about 2 minutes per side.
- Add in broccoli and red bell peppers and cook for 5mins.
- Sprinkle with sesame seeds and serve.