Korean Ground Beef Stir-Fry
Quick Korean-style ground beef stir-fry with vegetables and a savory-sweet gochujang sauce. Serve over steamed rice or cooked 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, whisk together 1/4 cup soy sauce, 1/4 cup dark brown sugar, 1 tablespoon sesame oil, and 1 tablespoon gochujang. Set the sauce aside.
- Heat a wok or large skillet over medium-high heat. Add 1 lb ground beef and use a spatula to break it into pieces. Cook, stirring occasionally, until no longer pink, about 5–7 minutes.
- Carefully pour off and discard the rendered grease. Transfer the cooked beef to a plate and set aside.
- Return the wok or skillet to high heat and add 1 tablespoon vegetable oil. Heat until shimmering.
- Add 1 medium chopped onion, 1 chopped red bell pepper, 2 medium shredded carrots, and 8 oz sliced mushrooms. Stir-fry until the vegetables are softened, about 2–4 minutes.
- Stir in 2 teaspoons minced garlic and 2 teaspoons minced fresh ginger. Stir-fry for 30 seconds to 1 minute more, until fragrant.
- Add the cooked beef back to the wok and stir to combine with the vegetables.
- Pour the prepared sauce over the beef and vegetables and stir-fry for 2–3 minutes, until everything is heated through and the sauce coats the mixture.
- Turn off the heat and stir in most of 1/2 cup chopped scallions, reserving some for garnish.
- Serve immediately over steamed rice or cooked noodles. Garnish 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.