Quick Korean Ground Beef

This flavorful Korean ground beef is ready in 20 minutes. Served over rice or cauliflower rice, it makes a delicious and complete meal.

Course Main Course

Cuisine Korean

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 370kcal

In a small bowl, prepare the sauce by whisking together the soy sauce, honey, cornstarch, and red pepper flakes. Set aside.
¼ cup reduced-sodium soy sauce, 1 tablespoon honey, 1 teaspoon cornstarch, ½ teaspoon red pepper flakes
In a large skillet, heat the oil over medium-high heat.
2 tablespoons avocado oil
Add the ground beef and cook, stirring, until no longer pink, breaking it into crumbles as you cook, about 5 minutes.
1 pound lean ground beef
Drain the beef and return it to the skillet. Add the garlic and ginger and cook, stirring, for 1 minute.
1 tablespoon fresh garlic, 1 tablespoon fresh ginger root
Stir the sauce into the beef. Cook for 2 more minutes, until heated through and the sauce thickens.
Off heat, drizzle the dish with sesame oil, sprinkle it with sliced green onions, and serve.
1 tablespoon toasted sesame oil, ¼ cup green onions

I highly recommend using lean ground beef (85% lean and 15% fat) in this recipe. Don't go any leaner than that, or it will be too dry and not as flavorful.
You can use a nonstick skillet and skip the added oil. When I do that, I don't drain the ground beef.
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.
The honey balances out the intensely savory flavors of this dish and greatly enhances it. You can use a sugar-free honey alternative if you wish. I've had great success with this honey substitute (note that it contains xylitol).
Seasonings, especially saltiness and sweetness, are guidelines. Adjust to taste.
Sometimes, I use a tablespoon of sriracha sauce instead of red pepper flakes. It makes the dish extra saucy and adds a layer of flavor, and while it's not Korean, its flavor profile works nicely in this recipe.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also cool the leftovers completely and freeze them in a freezer-safe container for up to three months. Thaw them overnight in the fridge before reheating.