You can do this with a pan on your stove/range/hob, but I used a wok on the side burner of the grill so I won't have as much kitchen clean-up to do.
2 cups Broccoli crowns
2 stalk Celery (chopped into 1/2 inch pieces)
1 Onion (sliced)
1 hand-full fresh Basil (chopped or torn)
Lemongrass (smashed and tied)
2 Tbsp Canola Oil
1 LB Ground Beef
1/4 cup Korean BBQ Sauce
3 Tbsp Gochujang
2 cups of chopped Napa Cabbage
Heat Canola Oil in wok or pan over MEDIUM-HIGH heat.
Add in your Broccoli, Celery, Onion, half of the Basil, and Lemongrass. Stir and cook for about 5 minutes or until the veggies begin to soften. Move veggies to the outside of the wok, exposing the hot center.
Add Ground Beef to the center of the pan. Stir just the beef and cook until it begins to brown.
Mix up everything in the wok and add the Korean BBQ Sauce and the Gochujang. Stir-fry everything until the meat is cooked through and the sauce has begun to darken and bubble. You want to expose the sugars in the sauce by cooking it down some.
Add the other half of the Basil and let it cook for another minute or two then remove from the heat.
Remove the Lemongrass and stir in the Napa Cabbage for some crunch.
Serve over Rice and top with Sesame Seeds.