Description
A lightning-fast, one-pan weeknight dinner featuring savory-sweet ground beef in a sticky Korean-inspired sauce, served over rice. Ready in just 20 minutes with minimal cleanup.
Ingredients
- 1 lb (450g) ground beef (80/20 or 85/15 fat ratio preferred)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/3 cup (80ml) soy sauce
- 2 tbsp brown sugar, packed
- 1 tsp toasted sesame oil
- 1 tbsp gochujang (Korean chili paste) OR 1 tsp red pepper flakes
- 2 stalks green onions, sliced (white parts for cooking, green tops for garnish)
- 2 cups cooked steamed white rice (short-grain or jasmine)
- 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)
- Sesame seeds for garnish (optional)
Instructions
- Whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and gochujang (or chili flakes) in a small bowl until sugar is dissolved. Taste and adjust seasoning if needed.
- Heat a large non-stick skillet over medium-high heat. Add ground beef and break it into small crumbles with a spatula.
- Cook beef for 5-6 minutes, stirring occasionally, until browned and crispy-edged. Drain excess grease if necessary, but leave some for flavor.
- Add the white parts of the green onions to the pan and stir for 30-60 seconds until softened.
- Pour the prepared sauce over the beef. Stir to coat evenly.
- Reduce heat to medium-low and simmer for 3-4 minutes, stirring every minute, until the sauce is glossy, sticky, and clings to the beef. If too thin, add cornstarch slurry; if too dry, add a splash of water.
- Remove from heat and sprinkle with green onion tops.
- Serve immediately over steaming hot rice. Garnish with sesame seeds if desired.
Notes
[‘Do not crowd the pan; cook in batches if necessary to ensure browning rather than steaming.’, ‘Use fresh garlic and ginger for best flavor; jarred garlic can have a metallic aftertaste.’, ‘Add sesame oil at the end of cooking to preserve its aroma.’, ‘For low-carb/keto, serve over cauliflower rice instead of white rice.’, ‘For gluten-free, substitute soy sauce with tamari.’, ‘Leftovers taste even better the next day as flavors meld.’]
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
Keywords: Korean ground beef, sticky beef, quick dinner, weeknight meals, one pan recipe, easy beef bowls, Korean rice bowls, gluten-free option, low carb option