Easy Korean Beef
Sometimes I find myself craving Korean food, but I am lazy and don’t want to put in much effort. We live in a small town and our Korean dinning out options are limited. One day, whilst scouring the internets for nothing in particular, I found this incredibly easy Korean beef recipe. It so simple our toddler could probably whip it up. All of the ingredients can be found at any grocery store, so people like my dad who are afraid to try new things won’t have to worry about it being unfamiliar. This Korean beef dish is the perfect way to diversify your normal eating habits without much effort. We are a fairly carnivorous family and we like dinner recipes that are heavy on the meat and starch. Although I am working on getting my wife to eat more vegetables, I fear she may be veggie-phobic. Our toddler eats way more veggies than she does. Maybe the airplane trick will work on her…
Ingredients: (serves 2)
1 cup uncooked white rice
1 pound ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tbs. sesame oil
4 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/4 – 1/2 tsp. red chili flakes (based on your spicy preference/tolerance)
salt and pepper
1/2 cup green onions, diced
In a small pot combine 1 cup uncooked rice (we use jasmine) and two cups water. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes. Rice should be perfectly cooked.
Brown the beef with the sesame oil in a medium pan. Remove any extra fat the beef produces (we use extra lean beef and there is usually none to be removed.
Add in the brown sugar, soy sauce, garlic, ginger, chili flakes and salt and pepper (to taste). Simmer a few minutes while the flavors blend together.
Serve over white rice and top with the green onions.
TIP: You can buy chopped garlic and minced ginger by the jar. We use Christopher Ranch garlic and ginger (most grocery stores carry this brand in the produce section) and its about as good as fresh without the hassle. Just keep it in the fridge and use it when you need it!
I originally found the recipe here at Lizzy Write.