Korean Ground Beef Stir-Fry
Quick Korean-style ground beef stir-fry with vegetables in a gochujang-soy sauce, served over steamed rice or noodles.
Servings: 4 servings
Ingredients
Ingredients
- 1/4 cupsoy sauceor low-sodium soy sauce
- 1/4 cupdark brown sugar
- 1 tablespoonsesame oil
- 1 tablespoongochujang
- 1 lbground beef85% to 93% lean
- 1 tablespoonvegetable oilor canola
- 1 mediumonionchopped
- 1 red bell pepperseeded and chopped
- 2 mediumcarrotspeeled and shredded
- 8 ozmushroomssliced
- 2 teaspoongarlicminced
- 2 teaspoongingerfresh minced
- 1/2 cupscallionschopped
- steamed riceor cooked noodles
- 1 tablespoontoasted sesame seeds
Instructions
Instructions
- In a small bowl, combine 1/4 cup soy sauce, 1/4 cup dark brown sugar, 1 tablespoon sesame oil, and 1 tablespoon gochujang. Whisk until the sugar begins to dissolve and set the sauce aside.
- Heat a wok or large skillet over medium-high heat. Add 1 lb ground beef and use a wooden spoon or spatula to break it up. Cook until no longer pink, about 4–6 minutes.
- Carefully remove and discard the rendered grease (or drain the beef in a fine-mesh sieve). Transfer the cooked beef to a plate and set aside.
- Return the wok or skillet to high heat and add 1 tablespoon vegetable oil (or canola). When the oil is shimmering, add 1 medium chopped onion, 1 seeded and chopped red bell pepper, 2 peeled and shredded medium carrots, and 8 oz sliced mushrooms. Stir-fry until the vegetables are softened, about 2–4 minutes.
- Add 2 teaspoons minced garlic and 2 teaspoons minced fresh ginger to the pan and stir-fry for an additional 30 seconds to 1 minute, until fragrant.
- Return the cooked beef to the pan and stir to combine with the vegetables.
- Pour the prepared sauce into the pan and stir-fry everything together for about 2 minutes, until the sauce thickens slightly and coats the beef and vegetables.
- Turn off the heat and stir in most of the 1/2 cup chopped scallions, leaving some scallions for garnish.
- Serve immediately over steamed rice or cooked noodles, garnished with the remaining scallions and 1 tablespoon toasted sesame seeds.
Equipment
- ▢Wokor a large skillet
Notes
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.
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.