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…
- 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.