Ready in just 20 minutes, it’s a truly easy recipe that makes a delicious and complete meal. Ground beef is cheap, readily available, and versatile. When you buy it in vacuum-sealed packages, it lasts for quite a while. It also freezes and thaws well. So, I always have a few packages in the fridge or freezer. I mostly use them for easy everyday recipes such as grilled hamburgers, meatballs in tomato sauce, and keto meatloaf. But when I want to make something especially flavorful, I make this Korean ground beef.
Ingredients
Instructions
Recipe Card
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. Honey: Just a tablespoon to balance out the tang of the soy sauce. Cornstarch: One teaspoon to slightly thicken the sauce. Red pepper flakes: They don’t make the dish very spicy. They merely add a hint of spice. Avocado oil: This neutral-flavored oil is ideal for cooking. Ground beef: I use a lean mixture - 85% lean and 15% fat. Minced garlic and ginger: You can mince them yourself or use the stuff that comes in a jar. Freshly minced garlic and ginger are naturally more flavorful. To finish the dish: A drizzle of toasted sesame oil and a sprinkle of sliced green onions.
First, prepare the sauce: whisk together the soy sauce, honey, cornstarch, and red pepper flakes in a bowl. Cook the meat in avocado oil until it’s no longer raw, breaking it into crumbles as you cook. Stir the sauce into the beef. Cook until heated through, and the sauce thickens. Off heat, drizzle the dish with sesame oil, sprinkle it with sliced green onions, and serve. I like to serve it with cauliflower rice. Sometimes, I channel my Generation Z daughters and make this dish into a trendy bowl by adding a fried egg and kimchi (shown in the photo below). It’s one of my husband’s favorite meals - young baby boomers can enjoy bowls, too. 🙂 This is one of those recipes where the leftovers taste just as good as the freshly made dish.
