I stumbled upon Damn Delicious‘s Korean Beef Bowl a few years ago when searching for low fuss dinner ideas. It literally takes less than 15 minutes to get dinner on the table (assuming you already have cooked rice and like any good half-Korean I usually do).
I had my doubts about the recipe the first time I made it. How can something so simple and quick create such a tasty and flavorful meal? All of my doubts were removed with my first bite and this insanely quick Korean beef is now part of our regular dinner rotation. Leftovers are equally delicious for lunch the next day.
- ¼ cup brown sugar, packed
- ¼ cup soy sauce or tamari
- 1 tablespoon sesame oil
- 1 teaspoon gochugaru (Korean red pepper flakes) or crushed red pepper flakes
- ½ tablespoon grated ginger
- 1 tablespoon vegetable oil (I like using grapeseed or avocado oil)
- 4-6 cloves garlic, minced or crushed
- 1 pound grass-fed ground beef
- 1-2 green onions, thinly sliced
- Cooked rice, for serving
- Lettuce, for serving
- Sriracha, for garnish
- In a bowl, whisk together brown sugar, soy sauce or tamari, sesame seed oil, gochugaru (Korean red pepper flakes), and grated ginger.
- In a large pan heat oil over medium-high heat.
- Add minced or crushed garlic to the pan and stir until fragrant. Be careful not to burn the garlic.
- Add grass-fed ground beef to pan and stir until browned. Break the ground beef apart as you are stirring. My picky husband likes his ground beef in very small pieces. Cook until the beef is no longer pink, about 3-5 minutes.
- If using grass-fed beef, you will not need to drain the excess fat since it is so lean. If not, drain the excess fat.
- Add sauce mixture to the pan and stir until combined with the ground beef. Simmer until the sauce mixture is heated through. About 3-5 minutes.
- Add sliced green onions to the pan and stir well.
- Serve immediately with rice or lettuce leaves.
- Squeeze Sriracha over ground beef for extra heat.
Adapted from Damn Delicious
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