One of my favorite ground beef recipes, this flavorful Korean ground beef is served over cauliflower rice.
Ready in just 20 minutes, its a truly easy recipe that makes a delicious and complete meal.
I really like ground beef. Its cheap, readily available, and very versatile. When you buy vacuum-sealed packages, it lasts for quite a while too. It also freezes easily and thaws well.
So I always have a few packages in the fridge or in the freezer. I mostly use them for easy everyday recipes such as grilled hamburgers, meatballs in tomato sauce, cheeseburger casserole, and keto meatloaf.
But when I want to make something special and especially flavorful, I make Korean ground beef.[feast_advanced_jump_to]
Youll only need a few simple ingredients to make this tasty ground beef recipe. The exact measurements are listed in the recipe card below. Heres an overview of what youll need:
Making this Korean ground beef recipe is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Its more of an interpretation of the classic recipe. Truth be told, Ive never seen ground beef in a Korean barbecue restaurant. But this recipe does feature a wonderful combination of Korean-inspired flavors and textures. And the sauce mixes really well into the crumbly meat. This means you dont need to marinate the beef prior to cooking.
According to the USDA, the best way to thaw ground beef is overnight in the refrigerator.
Use spices! Its actually easy to flavor this meat because of its crumbly texture – the seasonings you add easily mix in. In this particular recipe, garlic, ginger, and soy sauce add wonderful flavor. In other recipes (such as these spicy meatballs), I use spices such as chili powder, cumin, paprika, and oregano.
I like to serve this dish on a bed of cauliflower rice. If you dont mind the carbs, rice would be a natural choice, obviously.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
This is one of those dishes where the leftovers taste just as good as the freshly made dish.
Korean Ground Beef Recipe
- ▢ ¼ cup reduced-sodium soy sauce or a gluten-free alternative
- ▢ 1 tablespoon honey or a liquid sugar-free sweetener
- ▢ 1 teaspoon cornstarch
- ▢ ½ teaspoon crushed red pepper flakes
- ▢ 2 tablespoons avocado oil
- ▢ 1 lb. lean ground beef (85/15)
- ▢ 1 tablespoon fresh garlic minced
- ▢ 1 tablespoon fresh ginger root minced
- ▢ 1 tablespoon sesame oil
- ▢ ¼ cup green onions green parts only, thinly sliced
- In a small bowl, prepare the sauce by whisking together the soy sauce, honey, cornstarch, and red pepper flakes. Set aside.
- In a large skillet, heat the oil over medium-high heat.
- Add the beef and cook, stirring, until no longer pink, breaking it up into crumbles as you cook, about 5 minutes.
- Drain the beef. Return it to the skillet. Add the garlic and the ginger to the skillet and cook, stirring, for 1 minute.
- Stir the sauce into the beef. Cook for 2 more minutes, until heated through and the sauce thickens.
- Off heat, drizzle the dish with sesame oil, sprinkle it with green onions, and serve.
- I highly recommend using lean ground beef in this recipe (85% lean and 15% fat). Dont go any leaner than that or it will be too dry and not as flavorful.
- Sesame oil is a must. It greatly enhances the dish, so please dont skip it.
- If using a sugar-free honey substitute, a serving contains 3 grams of carbs.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
More Ground Beef Recipes
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