Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat and brown the ground beef.
- Add the garlic towards the end of browning and cook for a couple of minutes until fragrant. Make sure to drain any excess fat.
- Stir in the brown sugar, soy sauce, sesame oil, ginger, salt, pepper, and crushed red pepper. Let it simmer for a few minutes to blend the flavors.
- Serve the Korean Beef over steamed rice and top with green onions. For a low-carb option, it’s also delicious in lettuce wraps.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze the Korean Beef mixture for up to a month. Thaw and reheat before serving.
- Ginger: If you don't use fresh ginger often, remember that it freezes well for future use.
- Sesame Oil: While it adds significant flavor, feel free to substitute with a different oil if you're on a budget.
- Experiment: Try adding vegetables like bell peppers or broccoli for extra nutrition and flavor.