This flavorful Korean ground beef is served over cauliflower rice and is one of my favorite ground beef recipes.
It is a very simple recipe that takes just 20 minutes to prepare and serves as a satisfying and tasty dinner.
Tender, affordable, and easily sourced ground beef has many uses. It stays fresh for a long time when purchased in vacuum-sealed containers. It thaws and freezes nicely, too.
I therefore always keep a few packages in the freezer or refrigerator. I mostly use them for simple, weeknight meals like keto meatloaf, meatballs in tomato sauce, and grilled hamburgers. But I make this Korean ground beef when I want to make something really flavorful.
Ingredients
You’ll only need a few simple ingredients to make this delicious ground beef recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
- Soy sauce: I use reduced-sodium soy sauce in most of my recipes.
- Honey: Just a tablespoon to balance out the tang of the soy sauce.
- Cornstarch: One teaspoon to slightly thicken the sauce.
- Red pepper flakes: They don’t make the dish very spicy. They merely add a hint of spice.
- Avocado oil: This neutral-flavored oil is ideal for cooking.
- Ground beef: I use a lean mixture – 85% lean and 15% fat.
- Minced garlic and ginger: You can mince them yourself or use the stuff that comes in a jar. Freshly minced garlic and ginger are naturally more flavorful.
- To finish the dish: A drizzle of toasted sesame oil and a sprinkle of sliced green onions.
Variations
- You can use a gluten-free alternative to soy sauce if needed.
- You can use a sugar-free syrup instead of honey.
- Not a fan of spicy food? Use just ¼ teaspoon of red pepper flakes, or omit them altogether.
- Sometimes, I use ghee or refined coconut oil instead of avocado oil.
- Chives make a good substitute for scallions in this recipe.
Instructions
Scroll down to the recipe card for detailed instructions. Here’s an overview of the steps:
First, prepare the sauce: whisk together the soy sauce, honey, cornstarch, and red pepper flakes in a bowl.
Cook the meat in avocado oil until it’s no longer raw, breaking it into crumbles as you cook.
Drain the beef, return it to the skillet, and add the garlic and ginger. Cook, stirring, for one minute.
Stir the sauce into the beef. Cook until heated through, and the sauce thickens.
Off heat, drizzle the dish with sesame oil, sprinkle it with sliced green onions, and serve. I like to serve it with cauliflower rice.
Expert Tips
- I highly recommend using lean ground beef (85% lean and 15% fat) in this recipe. Don’t go any leaner than that, or the dish will be too dry and not as flavorful.
- Sesame oil is a must. It greatly enhances the dish, so please don’t skip it. Don’t use refined sesame oil – it’s nearly flavorless. Toasted sesame oil is best.
Serving Suggestions
I like to serve this dish on a bed of cauliflower rice. Rice would be a natural choice if you don’t mind the carbs.
Sometimes, I channel my Generation Z daughters and make this dish into a trendy bowl by adding a fried egg and kimchi (shown in the photo below). It’s one of my husband’s favorite meals – young baby boomers can enjoy bowls, too. 🙂
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
This is one of those recipes where the leftovers taste just as good as the freshly made dish.
