Do you ever feel the overwhelming need to simplify? Lately I’ve felt the need to cut out all of the “stuff” we have going on and to get back to the basics in our home and in even in our dinners.
Nothing crazy or fancy – it’s not like my kids appreciate the fancy stuff anyway. I’ve found that the best meals to have in your recipe box are those that you usually have all the ingredients.
I love the flavor of the traditional way this beef is prepared but sometimes have issues with the texture of flank steak. Anyone else? I know that ground beef isn’t exactly traditional Korean fare but it’s cheaper and you’re more likely to have it on hand.
The flavors of this Korean Beef are spot on and blend together beautifully. It’s slightly sweet, slightly spicy…perfect.
This pairs well with steamed broccoli. I’m not a huge rice lover so if you want a low-carb option try eating this over a salad or cauliflower rice. It’s great!
OTHER ASIAN RECIPES
Yield: 6 servings
This Korean Beef is a quick version of the classic dish served over rice or in lettuce wraps for a low-carb option. You can make this Korean Beef in under 15 minutes!
- 1 Tablespoon sesame oil (see note)
- 1 pound ground beef
- 3 cloves garlic minced
- 1/4 cup brown sugar (add more if you like it sweeter)
- 1/4 cup soy sauce
- 1/2 teaspoon fresh ginger minced (see note)
- 1/2 – 1 teaspoon crushed red pepper depending on how spicy you like it
- salt and pepper
- 1/2 cup sliced green onions
Heat a large skillet over medium heat. Brown the ground beef in the sesame oil. Add the garlic towards the end of browning and cook for a couple of minutes. Drain the fat.
Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. If going for a low carb option, it’s great over lettuce too!
If you’re like me and don’t use fresh ginger that often, remember that fresh ginger freezes well. They also sell ginger in a squeeze bottle by the produce and it lasts forever.
Sesame oil adds a special something to this dish but it can be pricey so you can use another oil.
Source: Lizzy Writes