Published on July 6th, 2016 | by Kristen Swain2
Quick Korean Beef
So it’s like 5:00 o’clock and you just got home… and you forgot to pull something out of the freezer for dinner…. again….ugh!
Believe me, I know that feeling. It has happened to me many times. Also, there has been times I have gotten the meat out late and have a big frozen block of ground meat. Or you just grabbed some ground beef at the grocery store but just cannot take another taco or spaghetti night. I have this great recipe for Korean Beef that is luscious and easy and is amazing, so amazing, you won’t want to order Chinese takeout for a while.
I have tweaked this recipe so that the flavors all blend and make this amazing sauce. And while you may be very much like me, and not like homemade versions of Chinese Takeout, this one might sway you. I have reduced the amount of soy sauce so that it doesn’t over power the whole dish. I have found that with most home versions of dishes such as these, that cooks have given a massive amount of soy sauce in their recipes, and after trying one or two, gave up on creating my own recipes. But I have found a tried and true way of changing that up. We will use stock to make up about 1/2 of the soy sauce called for, and our dishes will sing! No more overwhelming salty soy sauce flavor that over powers the whole dish and doesn’t really encourage you to take another bite.
This recipe serves four people and takes about 15 minutes to make ( more with frozen meat)
You will need
1 lb ground beef ( ground turkey is also excellent!)
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon of red pepper flakes ( more or less depending on your spice taste)
1 tablespoon ginger ( I use a chopped ginger but powder is fine)
1 tablespoon sesame oil
3 tablespoons brown sugar
1/4 cup soy sauce
1/2 cup of beef stock
2 tablespoons cornstarch
2 green onions- chopped
Begin by sauteing the ground beef in a skillet with the olive oil on medium heat. If your ground meat is still frozen, simply add about 1 cup of water to the skillet, cover and let it simmer before continuing on with the recipe. Check every five minutes to break up chunks of meat that are still frozen.
While that is heating up and beginning to brown, add your garlic, ginger, and red pepper flakes. Stir that in.
Still continuing to cook and brown the meat, add in your soy sauce, brown sugar and sesame oil.
Once the meat is all cooked through keep it on the heat , add your cornstarch to your beef stock and pour into the beef mixture.
Heat and stir continuously while the mixture is on the heat, in about 2 minutes the sauce will thicken and make a delicious gravy like sauce.
Sprinkle in about 1/2 of the green onions and stir, serve over rice or just plain! Sprinkle with remaining green onions.
It’s a great, easy, and fast fix dinner!