Korean Beef


This Korean beef is better than take-out and super easy! It also happens to be one of my husbands favorite dishes and the kids really enjoy it too. I usually serve it up over brown rice and with a side of sautéed snow peas or Baked Ginger Broccoli (which I’ll include here as well). The only thing I consistently regret about this recipe is that I don’t think to double it! The leftovers are so good wrapped in a cabbage leaf or lettuce cup that my husband and I fight over them. So, for the sake of our marriage I’ll have to make more next time…

Korean Beef

  • 2 lbs grass-fed ground beef
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce or coconut aminos
  • 1 Tbsp sesame oil
  • 3 cloves garlic minced
  • 1/2 tsp fresh ginger minced
  • 3 green onions chopped

Brown the ground beef in a large skillet. While the beef is browning, mix the brown sugar, soy sauce, sesame oil, garlic, and ginger in a small bowl. Once the beef is thoroughly cooked add the sauce and heat through.

Serve over rice and top with chopped green onions.

*Low-Carb Option- serve in a lettuce or cabbage leaf with some chopped carrots, green onions, fresh cilantro and sriracha sauce.


Baked Ginger Broccoli

  • 16 oz frozen or fresh broccoli florets
  • 1 clove garlic, minced
  • 2 tsp ginger, minced
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 2 Tbsp coconut oil melted

Preheat oven to 425. Mix all ingredients in a bowl or gallon size ziplock. Spray a foil lined baking sheet with cooking spray. Spread broccoli out evenly and bake for 20-30 minutes.


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