Gochujang Beef and Broccoli with saffron broth

Method

1. Gather and prep everything first: soy sauce, sesame oil, fresh ginger and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the beef and broccoli and let it gochujang, undisturbed, so it takes on real color before you stir.
4. Stir in the garlic along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a knob of butter right before serving.
7. Serve warm, ideally with something to soak up the sauce.