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Korean Ground Beef will quickly become a family favorite. It’s the perfect easy, weeknight dinner idea that the whole family will love.
Why You’ll Love This Recipe!
Perfect Weeknight Meal: Having a handful of go to weeknight meals that everyone will eat is a lifesaver for those crazy busy weeknights. School is starting back up and whether you kids will be at home doing school or going to school, establishing a regular meal routine can be a challenge!
Under 30 Minutes: Today’s recipe for Korean Ground Beef is easy, quick, delicious and versatile. I highly recommend you add it to your regular meal routine! All you need is about 15-20 minutes, a pound of ground beef and a handful of other pantry staple ingredients to put together a delicious dinner.
Korean Ground Beef Ingredients
- Ground Beef 85/15
- Garlic, fresh minced
- Ginger, fresh minced
- Brown Sugar
- Sesame Oil
- Low Sodium Soy Sauce
- Cashews
- Green Onions
- Sesame Seeds
How to Make Korean Ground Beef
- In a large pan, brown your ground beef along with the garlic. Cook until crumbly and no longer pink.
- In a bowl mix together brown sugar, sesame oil, soy sauce and ginger.
- Pour mixture over meat mixture and stir to incorporate well. Simmer for a few minutes.
- Add in cashews and garnish with green onions and sesame seeds.
How To Serve Korean Ground Beef Tips
- There are lots of yummy ways to serve Korean Ground Beef. My favorite way is just over some brown rice or quinoa. I also like making it into a bowl, a wrap and even a taco. I’ve also been know to just eat the meat mixture by the spoonful, all by itself!
- If I want to get a little more fancy I will make a bowl with the meat mixture along with a layer of brown rice or quinoa and some chopped veggies. Broccoli slaw is one of my favorites and there is no prep involved. You can also use up any leftover veggies you have in the fridge. Broccoli, carrots, zucchini and peppers are a few of our favorites. I add the veggies in raw but they can also be sautéed first. Sometimes I will add some grated cheese on top of it too.
- Serving it in a wrap is easy and perfect for anyone eating a low carb diet. I like to use butter lettuce but you can also use iceberg or romaine. I find a softer lettuce works better and your wrap doesn’t fall apart as easily.
Frequently Asked Questions
How do I store leftover Korean Beef?
Store in an airtight container at room temperature for 3-4 days. It can also be frozen for up to 4 months.
Can I use a different kind of meat?
If you prefer, you can used ground chicken, ground turkey or ground pork.
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Korean Ground Beef
Ingredients
- 1 lb. 85/15 Ground Beef
- 4 tsp garlic minced
- 1/4 cup brown sugar
- 1 tsp ginger fresh, minced or 1 /2 tsp dried ginger
- 2 tsp sesame oil
- 1/2 cup low sodium soy sauce
- 3 green onions diced
- 1 Tbsp sesame seeds
- 1 cup cashews chopped and divided
Instructions
- In a large pan, brown ground beef along with garlic. Stir until it crumbles.
- In a bowl, combine brown sugar, ginger, sesame oil, and soy sauce. Pour over ground meat
- Simmer mixture for two minutes to allow some of the liquid to absorb. Add in half the cashews and reserve other half to garnish on top.
- Serve over rice or quinoa with green onion, sesame seeds and remaining cashews
Tips & Notes:
- There are lots of yummy ways to serve Korean Ground Beef. My favorite way is just over some brown rice or quinoa. I also like making it into a bowl, a wrap and even a taco. I’ve also been know to just eat the meat mixture by the spoonful, all by itself!
- If I want to get a little more fancy I will make a bowl with the meat mixture along with a layer of brown rice or quinoa and some chopped veggies. Broccoli slaw is one of my favorites and there is no prep involved. You can also use up any leftover veggies you have in the fridge. Broccoli, carrots, zucchini and peppers are a few of our favorites. I add the veggies in raw but they can also be sautéed first. Sometimes I will add some grated cheese on top of it too.
- Serving it in a wrap is easy and perfect for anyone eating a low carb diet. I like to use butter lettuce but you can also use iceberg or romaine. I find a softer lettuce works better and your wrap doesn’t fall apart as easily.
Nutrition Facts:
Diana Whitley says
Easy and delicious!!