This easy Korean Ground Beef recipe will get dinner on the table in about 10 minutes. I keep cooked grains in the freezer to serve alongside dishes like these to round them out and to avoid waiting for rice to cook.
Minor chopping, a tad of whisking and then browning of ground beef … that’s all it takes for this high-protein Korean Ground Beef dish.
Korean Ground Beef
1 lb ground beef
1 tbls coconut oil
2 large garlic cloves, minced
1 thumb-size of fresh ginger, minced
1/4 cup tamari or coconut aminos
1 tbls honey
1 tsp tapioca starch/flour
2 tbls sriracha
Optional: Green onions, toasted sesame seed & toasted sesame oil
Whisk together the tamari, honey, tapioca and sriracha, set aside
Melt the coconut oil over medium heat in a skillet, add the beef. Brown the beef, breaking it up into crumbles; this should take about 5 minutes. Add the garlic and ginger, cook for an additional minute.
Stir in the reserved sauce. Cook for 2 minutes until it’s well heated. Top with green onions, sesame seeds and a drizzle of toasted sesame oil or additional sriracha sauce.
Serve with rice, quinoa or mashed veggies (I used mashed roasted butternut squash- delightful!)