Easy Ground Beef Recipes You’ll Make Again & Again
This flavorful Korean ground beef is ready in 20 minutes. Served over rice or cauliflower rice, it makes a delicious and complete meal.
Ingredients
Sauce:
- 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 red pepper flakes
Stir-fry:
- 2 tablespoons avocado oil
- 1 pound lean ground beef - 85/15
- 1 tablespoon fresh garlic - minced
- 1 tablespoon fresh ginger root - minced
To finish the dish:
- 1 tablespoon toasted sesame oil
- ¼ cup green onions - green parts only thinly sliced
Instructions
- 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 into crumbles as you cook, about 5 minutes.
- Drain the beef and return it to the skillet. Add the garlic and ginger 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 sliced green onions, and serve.
Notes
- I highly recommend using lean ground beef (85% lean and 15% fat) in this recipe. Don't 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 don't skip it. Don't use refined sesame oil - it's nearly flavorless. Toasted sesame oil is best.
- If using a sugar-free honey substitute, each serving of this recipe contains 3 grams of carbs.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also cool the leftovers completely and freeze them in a freezer-safe container for up to three months. Thaw them overnight in the fridge before reheating.