Korean Ground Beef Stir-Fry
This Korean Ground Beef Stir-Fry is packed with flavor and colorful veggies, ready in no time for a delicious weeknight dinner!
Servings: 4 servings
Ingredients
Sauce
- 1 cup soy sauce or low-sodium soy sauce
- 1 cup dark brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
Main Ingredients
- 1 lb ground beef (85% to 93% lean)
- 1 tablespoon vegetable oil or canola oil
- 1 medium onion chopped
- 1 red bell pepper seeded and chopped
- 2 medium carrots peeled and shredded
- 8 oz mushrooms sliced
- 2 teaspoons garlic minced
- 2 teaspoons fresh ginger minced
- 1 cup scallions chopped
- 1 tablespoon toasted sesame seeds for garnish
- Steamed rice or cooked noodles for serving
Instructions
Prepare the Sauce
- In a bowl, whisk together the soy sauce, dark brown sugar, sesame oil, and gochujang until the sugar is dissolved and the mixture is smooth. Set aside.
Cook the Beef
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Break it apart with a wooden spoon as it cooks.
Add the Aromatics
- Once the beef is browned, add the chopped onion, red bell pepper, shredded carrots, sliced mushrooms, minced garlic, and minced ginger to the skillet. Stir-fry for about 3-5 minutes, or until the vegetables are tender.
Combine with the Sauce
- Pour the prepared sauce over the beef and vegetables. Stir well to coat everything evenly. Allow it to simmer for an additional 3-4 minutes, allowing the flavors to meld together.
Finish and Serve
- Stir in the chopped scallions just before serving for a fresh touch.
- Serve the Korean Ground Beef Stir-Fry over steamed rice or cooked noodles. Finish with a sprinkle of toasted sesame seeds for added crunch and flavor.
Equipment
- Large Skillet or Wok
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Cutting board and knife
- Serving bowls
Notes
- Use low-sodium soy sauce to control the saltiness without sacrificing flavor.
- Substitute ground beef with turkey, chicken, or plant-based meat for variations.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 2 months.