Korean Beef
This Korean Beef is a quick version of the classic Asian dinner served over rice or in lettuce wraps for a low-carb option. You can make this easy Korean Beef in under 15 minutes!
KOREAN BEEF
Do you ever feel the overwhelming need to simplify? Lately I’ve felt the need to cut out all of the “stuff” we have going on and to get back to the basics in our home and in even in our dinners.
Nothing crazy or fancy – it’s not like my kids appreciate the fancy stuff anyway. I’ve found that the best meals to have in your recipe box are those that you usually have all the ingredients.
I love the flavor of the traditional way this beef is prepared but sometimes have issues with the texture of flank steak. Anyone else? I know that ground beef isn’t exactly traditional Korean fare but it’s cheaper and you’re more likely to have it on hand.
The flavors of this Korean Beef are spot on and blend together beautifully. It’s slightly sweet, slightly spicy…perfect.
This pairs well with steamed broccoli. I’m not a huge rice lover so if you want a low-carb option try eating this over a salad or cauliflower rice. It’s great!
OTHER ASIAN RECIPES
- Easy Asian Chicken Rice Bowl
- Beef and Broccoli Stir Fry
- One-Pan Coconut Curry and Rice
- Grilled Asian Salmon
- Asian Turkey Meatballs
- Egg Drop Soup
Korean Beef
This Korean Beef is a quick version of the classic dish served over rice or in lettuce wraps for a low-carb option. You can make this Korean Beef in under 15 minutes!
Ingredients
- 1 Tablespoon sesame oil (see note)
- 1 pound ground beef
- 3 cloves garlic minced
- 1/4 cup brown sugar (add more if you like it sweeter)
- 1/4 cup soy sauce
- 1/2 teaspoon fresh ginger minced (see note)
- 1/2 - 1 teaspoon crushed red pepper depending on how spicy you like it
- salt and pepper
- 1/2 cup sliced green onions
Instructions
- Heat a large skillet over medium heat. Brown the ground beef in the sesame oil. Add the garlic towards the end of browning and cook for a couple of minutes. Drain the fat.
- Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. If going for a low carb option, it's great over lettuce too!
Recipe Notes
If you're like me and don't use fresh ginger that often, remember that fresh ginger freezes well. They also sell ginger in a squeeze bottle by the produce and it lasts forever.
Sesame oil adds a special something to this dish but it can be pricey so you can use another oil.
Source: Lizzy Writes
Is this supposed to be sesame oil or sesame seed oil?
Sesame oil is what we use in this recipe.
We loved your recipe. It was so good. Quick and super easy to make with excellent results. The meat was perfection. I served it in lettuce leaves with a small amount of basmati rice. It worked really well, great flavor and excellent textures. Thanks so much for sharing a recipe we will enjoy again. Made for Alphabet tag 2020.
So glad you loved it!
Thank you for sharing this lovely recipe. I loved it and will make it again. It was quick and easy to make with excellent results. I served it in lettuce leaves with some steamed basmati rice, green onions and a little sriracha sauce. So good, comforting and filling without leaving you feeling stuffed. 5 stars all day.
Sounds amazing!
Absolutely love this dish. So easy & tastes amazing:)
Thank you!!
This recipe is EVERYTHING! So tasty, so fast, so inexpensive. I can’t say enough great things about it. Leftovers for lunch the next day were even better. Going into my regular menu right now.
So happy to hear that!
This turned out amazing! I was out of fresh ginger so used dried and it worked out fine. I served it over rice cooked in veggie broth. The fam loves it! Thank you!
You’re welcome!
This was great! Adding it to the rotation, I did this with broccoli rabe on the side and it was perfect!
Sounds delicious!
My go to recipe for Korean beef.
I never have seame oil so I substitute peanut butter. Works like a charm for us.
Thanks for sharing!
Yum I like that!
Hello,
Is there another substitute that would work for brown sugar?
Monkfruit, stevia or any eyrthitol.
Apricot preserves, marmalade maybe?
I make this so often. It’s quick, cheap, and simple. Whenever I can’t figure out what to make, I’m like, “Oh yeah! That Korean beef thing!” My guy loves it, I love it, the kid loves it.. This is my absolute go-to recipe.
So happy to hear that.
The best recipes *are* the ones where you have all the ingredients on hand!
This was super easy, super delicious and the next time I make this I’ll add veggies to it (we did serve it with broccoli on the side).
Thank you for all your great recipes!
You’re welcome!
This is one of my favorite dinners! We make this with lettuce wraps often!
Paige
http://thehappyflammily.com
Thanks Paige!
Chopped ginger also comes in a squeeze bottle. Super easy.
Very delish and above all easy! I agree with The Girl when she says below, once you get the marinade mastered to your taste, any protein will be delish. Next time I’m using more red pepper and less sugar.
I did not have brown rice and used cal rose Asian rice. I liked the sticky rice, but did not use enough water or there was not enough space in my instant pot so there were a few kernels that were crunchy. My fault.
5 stars for easy, yummy taste and versatility.
Thank you Shari! I’m glad you enjoyed it!
This was really tasty and easy! I agree with what was commented below and would have added some onion toward the end of frying the beef so that the onions are still al dente and not completely caramelized. I had made this as a side dish with some zucchini but think it would have been better with the meat itself.
I’m also not much of a sweet person so for next time I will be cutting back on the brown sugar and adding more fresh ginger and soy sauce. Great dish, thanks for sharing!
Great feedback thanks!
This recipe came together much quicker than 22 hours… Lol. (Check the Prep and Cook Times).
Sorry the recipe plugin appears to have a bug.
This is one of my go-to weeknight meals. I looooove it! Any idea on nutrition info? Thanks so much!
Yes Carrie! I’ll add it.
I love this recipe. Do you have any serving size info?
I need to serve a veggie with this. What would you suggest?
I do broccoli!
Broccoli is the perfect pairing.