Korean Beef

Ingredients for 30 Minute Korean Beef Recipe

Gathering the right ingredients makes this Korean Beef Recipe shine. I always use lean meat to keep things light, and a good sauce really brings the dish together. If you want a different way to use ground beef, our ground beef orzo recipe is another great option.

• 1 pound lean ground beef, 93 percent lean is best
• 1.5 teaspoons toasted sesame seed oil, or regular sesame oil – I usually use toasted for better flavor
• 1 tablespoon finely minced garlic, about 4 to 5 cloves
• 1 tablespoon ginger, grated or minced – My preference is fresh ginger over jarred
• 0.5 teaspoon red pepper flakes, more or less to taste
• 0.25 cup low sodium soy sauce – Pro tip: low sodium keeps the dish from getting too salty
• 1 teaspoon fish sauce, optional
• 0.25 cup dark brown sugar, more or less to taste
• 1 bunch green onions, chopped
• 0.5 cup mayonnaise
• 2 teaspoons sriracha sauce, or your favorite hot sauce, add more to taste
• sesame seeds, to garnish
• 3 medium carrots, sliced into matchsticks
• 1 English cucumber, sliced
• 4 radishes, sliced very thin
• 1 (5 ounce) bag frozen edamame
• 1.5 cups long grain white rice
• 2.25 cups water
• 1 teaspoon kosher salt
• 1 teaspoon garlic, smashed and minced

Step-by-Step Instructions

I recommend getting your rice started first, as the beef cooks fast.

Step 1: Start your rice first. Add 1.5 cups long grain white rice, 2.25 cups water, 1 teaspoon kosher salt, and 1 teaspoon minced garlic to a medium saucepan. Bring to a boil over high heat with the lid on. Once it boils, turn heat to low and set a timer for 10 minutes. Turn off the heat and let it sit covered for another 10 minutes before fluffing.

Step 2: Brown the meat. Place a 12 inch skillet over a burner and set the heat to medium high. Add 1.5 teaspoons of toasted sesame seed oil and swirl to coat. Once hot, add 1 pound of lean ground beef. Stir and break up the meat into small pieces. Cook until completely browned, about 5 to 8 minutes. Turn heat down to medium. If you didn’t use lean meat, drain the grease now.

Step 3: Add seasonings. Smash the garlic cloves and mince finely to get about 1 tablespoon. Grate or mince the ginger to get about 1 tablespoon. Add the garlic, ginger, and 0.5 teaspoon red pepper flakes to the pan.

Step 4: Stir everything together and cook for 1 to 2 minutes over medium heat until the garlic and ginger are very fragrant.

Step 5: Add sauce ingredients. Pour in 0.25 cup low sodium soy sauce, 1 teaspoon fish sauce, and start with 2 tablespoons brown sugar. Stir well and let it cook for a minute. Taste it and decide if you want it sweeter. I usually add 2 more tablespoons to make a full 0.25 cup. You can also add salt or black pepper to taste, but remember the soy sauce is salty.

Step 6: Add green onions. Turn off the burner. Chop the bunch of green onions or use scissors to snip them directly into the pan. Mix about three quarters of the onions into the beef to let them wilt slightly. Sprinkle the rest over the top for serving.

Step 7: Prep the veggie toppings if using. Slice the carrots into matchsticks, slice the cucumbers, and slice the radishes very thin. Steam the edamame in the microwave according to the bag instructions.

Step 8: Assemble the bowls. Add rice to bowls and top with the warm beef. Add the fresh veggies, reserved green onions, and sesame seeds. Make the optional sriracha mayo by mixing 0.5 cup mayonnaise with 1 to 3 teaspoons sriracha sauce, then drizzle over the top.

What to Serve with 30 Minute Korean Beef Recipe

Balancing the rich meat with fresh textures makes the best sides for Korean Beef Recipe bowls.

Steamed Rice: The classic base that soaks up the savory sauce perfectly.

Garlic Noodles: A great alternative to rice that brings extra savory flavor.

Stir Fry Veggies: Adds a bright crunch that cuts through the sweet beef.

Steak Bowls: If you want to switch up the protein but keep the easy bowl format.

Quinoa Bowl: A lighter base option that still holds up to the heavy sauce.

Glow Bowl: Packed with fresh vegetables for a nutrient dense dinner option.

Storage & Serving Tips

Store leftover beef in an air tight container in the fridge for up to five days. I recommend reheating in the microwave at 50 percent power so the lean meat does not get tough.

You can also freeze the cooked beef in a flat ziplock bag for four to six months. When ready to eat, thaw in the fridge overnight and warm up over low heat in a skillet. I usually add a splash of water to keep it from drying out.

FAQs

30 Minute Korean Beef Recipe

A quick and easy sweet and savory ground beef skillet that comes together in 25 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

0 minutes mins

Total Time 25 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound lean ground beef 93 percent lean is best
• 1.5 teaspoons toasted sesame seed oil or regular sesame oil
• 1 tablespoon finely minced garlic about 4 to 5 cloves
• 1 tablespoon ginger grated or minced
• 0.5 teaspoon red pepper flakes more or less to taste
• 0.25 cup low sodium soy sauce
• 1 teaspoon fish sauce optional
• 0.25 cup dark brown sugar more or less to taste
• 1 bunch green onions chopped
• 0.5 cup mayonnaise
• 2 teaspoons sriracha sauce or your favorite hot sauce
• sesame seeds to garnish
• 3 medium carrots sliced into matchsticks
• 1 English cucumber sliced
• 4 radishes sliced very thin
• 1 (5 ounce) bag frozen edamame
• 1.5 cups long grain white rice
• 2.25 cups water
• 1 teaspoon kosher salt
• 1 teaspoon garlic smashed and minced

Equipment

• 12-inch skillet
• Medium saucepan with lid

Method

 

1. Start your rice first. Add 1.5 cups long grain white rice, 2.25 cups water, 1 teaspoon kosher salt, and 1 teaspoon minced garlic to a medium saucepan. Bring to a boil over high heat with the lid on. Once it boils, turn heat to low and set a timer for 10 minutes. Turn off the heat and let it sit covered for another 10 minutes before fluffing.
2. Brown the meat. Place a 12 inch skillet over a burner and set the heat to medium high. Add 1.5 teaspoons of toasted sesame seed oil and swirl to coat. Once hot, add 1 pound of lean ground beef. Stir and break up the meat into small pieces. Cook until completely browned, about 5 to 8 minutes. Turn heat down to medium. If you didn’t use lean meat, drain the grease now.
3. Add seasonings. Smash the garlic cloves and mince finely to get about 1 tablespoon. Grate or mince the ginger to get about 1 tablespoon. Add the garlic, ginger, and 0.5 teaspoon red pepper flakes to the pan.
4. Stir everything together and cook for 1 to 2 minutes over medium heat until the garlic and ginger are very fragrant.
5. Add sauce ingredients. Pour in 0.25 cup low sodium soy sauce, 1 teaspoon fish sauce, and start with 2 tablespoons brown sugar. Stir well and let it cook for a minute. Taste it and decide if you want it sweeter. I usually add 2 more tablespoons to make a full 0.25 cup. You can also add salt or black pepper to taste, but remember the soy sauce is salty.
6. Add green onions. Turn off the burner. Chop the bunch of green onions or use scissors to snip them directly into the pan. Mix about three quarters of the onions into the beef to let them wilt slightly. Sprinkle the rest over the top for serving.
7. Prep the veggie toppings if using. Slice the carrots into matchsticks, slice the cucumbers, and slice the radishes very thin. Steam the edamame in the microwave according to the bag instructions.
8. Assemble the bowls. Add rice to bowls and top with the warm beef. Add the fresh veggies, reserved green onions, and sesame seeds. Make the optional sriracha mayo by mixing 0.5 cup mayonnaise with 1 to 3 teaspoons sriracha sauce, then drizzle over the top.

Notes

Serve over steamed rice with fresh veggies and a drizzle of sriracha mayo.