Ingredients
Scale
- 1 pound lean ground beef
- Salt and freshly ground black pepper, to taste
- 5 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 2/3 cup light brown sugar
- 1 cup low-sodium soy sauce
- 2 teaspoons Sriracha hot sauce, crushed red pepper flakes, or chili garlic sauce
- 1 bunch green onions, chopped
- Hot cooked brown or white rice, for serving
- Fresh cucumber, sliced, for serving
Instructions
- Heat a large skillet over medium-high heat. Season the ground beef with salt and black pepper, then add it to the skillet. Cook, stirring and breaking the meat into small pieces with a wooden spoon, until fully browned. Drain any excess grease. Optional: transfer the cooked beef to a food processor and pulse 2 to 3 times for finer pieces, then return it to the pan.
- Add the sesame oil, minced garlic, and grated ginger to the beef. Stir in the brown sugar, soy sauce, and Sriracha or your chosen chili sauce. Cook for 2 to 3 minutes, letting the sauce absorb into the meat.
- Stir in half of the chopped green onions. Serve the beef over hot cooked rice. Top with the remaining green onions and sliced cucumber.
Notes
- Use fresh ginger for the best flavor. You can grate it directly from a frozen ginger root for convenience.
- Adjust the Sriracha or chili sauce to match your heat preference.
- Drain the beef well after browning to keep the sauce from becoming greasy.
- Brown rice adds more fiber, but white rice works just as well.
- Leftovers store well in an airtight container in the fridge for up to 4 days.
- You can use ground turkey or ground chicken as a substitute for beef.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
- Diet: Low Salt
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 34g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg