Cheater Korean Beef
This Cheater 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 Cheater Korean Beef in under 15 minutes!
CHEATER 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.
My friend Carin sent me this recipe (which made my day) but it originally comes from Lizzy Writes. I might be the last person to have this recipe but if you don’t have it, you need it.
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 Cheater 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. It’s great!
If you love this Cheater Korean Beef recipe, you’ll love these recipes:
One-Pan Cheesy Chicken, Broccoli and Rice
Cheater Korean Beef
Ingredients
- 1 pound lean ground beef
- 1/4 cup brown sugar add more if you like it sweeter
- 1/4 cup soy sauce
- 1 Tablespoon sesame oil
- 3 cloves garlic minced
- 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 bunch green onions sliced
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.
Source: Lizzy Writes
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.