Korean Ground Beef Stir-Fry

Course: Entree

Cuisine: Korean / American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 435kcal

Author: Kris Longwell

A quick and flavorful weeknight dinner made with lean ground beef, colorful veggies, and bold Korean seasonings. Ready in just 30 minutes, this stir-fry is savory, slightly sweet, and perfect served over rice or noodles for a meal the whole family will love.

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Equipment

Wok or a large skillet

Ingredients

For the Sauce

¼ cup soy sauce or low-sodium soy sauce
¼ cup dark brown sugar
1 tablespoon sesame oil
1 tablespoon gochujang

For the Stir-Fry

1 lb ground beef 85% to 93% lean
1 tablespoon vegetable oil or canola
1 medium onion chopped
1 red bell pepper seeded and chopped
2 medium carrots peeled and shredded
8 oz mushrooms sliced
2 teaspoon garlic minced
2 teaspoon ginger fresh, minced

For Serving

½ cup scallions chopped
steamed rice or cooked noodles
1 tablespoon toasted sesame seeds

Instructions

In a small bowl, combine the sauce ingredients. Set aside.
¼ cup soy sauce, ¼ cup dark brown sugar, 1 tablespoon sesame oil, 1 tablespoon gochujang
Heat your wok (or skillet) over medium-high heat. Add the ground beef, and use a wooden spatula or spoon to break it up. Cook until no longer pink. Remove rendered grease and discard safely. Transfer the cooked beef to a plate and set aside.
1 lb ground beef
Heat the oil over high heat. Once shimmering, add the onion, bell pepper, carrots, and mushrooms. Stir-fry until they are softened, 2 to 4 minutes. Stir in the garlic and ginger and stir-fry for another 30 seconds to 1 minute.
1 tablespoon vegetable oil, 1 medium onion, 1 red bell pepper, 2 medium carrots, 8 oz mushrooms, 2 teaspoon garlic, 2 teaspoon ginger
Add the cooked beef back into the wok and stir to combine with the veggies. Pour in the sauce and stir-fry for another couple of minutes.
Turn off the heat and stir in most of the scallions, leaving some for garnish.
½ cup scallions
Serve at once over steamed rice (or cooked noodles), garnished with more chopped scallions and toasted sesame seeds.
steamed rice, 1 tablespoon toasted sesame seeds

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Gochujang can be found in the Asian section of many well-stocked supermarkets, in Asian markets, or online. It has a lot of flavor but is not too spicy. For extra heat, add a pinch or two of red pepper flakes.

Be sure to have everything prepped before you start to stir-fry. The dish comes together very quickly once you begin preparing it.

Leftovers are delicious and will keep in an air-tight container in the fridge for 3 to 5 days. Reheat on the stove in a skillet over medium heat or in the microwave. Add a splash of broth if the leftovers are mixed with rice.

Nutrition