Ingredients
1 lb ground beef, 85/15
1½ cups uncooked white rice
¼ cup low-sodium soy sauce
¼ cup brown sugar, packed
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp toasted sesame oil
½ tsp crushed red pepper flakes
3 green onions, thinly sliced
1 tsp sesame seeds
Instructions
Start the rice first so it finishes with the beef.
Heat a large skillet over medium-high until hot. Add the ground beef, break it into small crumbles, and cook 6-8 minutes until no pink remains and the edges have browned. Do not crowd the pan.
Tip the skillet and spoon off the rendered fat.
Whisk the soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes together. Pour over the beef and simmer 5 minutes, stirring, until the sauce reduces to a glossy glaze.
Spoon the beef over the rice and scatter the green onions and sesame seeds on top.
Notes
Use a 12-inch skillet for a full pound of beef, or brown it in two batches. A crowded pan steams the meat instead of browning it.
Grate the ginger on a microplane rather than chopping it. Chopped ginger leaves fibrous threads.
Double the sauce for a saucier bowl.
Add shredded carrot or thin bell pepper strips in the last two minutes. Skip zucchini, which releases water and thins the glaze.
Freeze the sauce on its own before cooking, then thaw 30 minutes at room temperature while you brown fresh beef. Or freeze the cooked beef up to 3 months. Cook the rice fresh either way.
Refrigerate the beef and rice separately for up to 4 days. Reheat with a tablespoon of water or beef broth to loosen the glaze.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean