Korean Beef and Rice
Total TimePrep/Total Time: 15 min.
- 1 pound lean ground beef (90% lean)
- 3 garlic cloves, minced
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 2-2/3 cups hot cooked brown rice
- 3 green onions, thinly sliced
- In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings.
- Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Test Kitchen Tips
Nutrition Facts1/2 cup beef mixture with 2/3 cup rice: 413 calories, 13g fat (4g saturated fat), 71mg cholesterol, 647mg sodium, 46g carbohydrate (14g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.
Apr 2, 2020
Doubled sauce added shredded carrots as suggested by many reviews. Kids thought it was a little too spicy but cleaned their plates anyway! May decrease pepper (both red pepper flakes and ground pepper) next time. Super easy and fast is what earned it the fifth star.
Mar 31, 2020
Very easy to prepare. Added onion and shredded carrots to the ground beef. Seasoned the beef with onion and garlic powder. Doubled the sauce as suggested by other reviewers. Added frozen mixed veges towards the end and cilantro to finish since that was what I had on hand. Next time would sub out the ground beef for thinly sliced beef sirloin to elevate the dish. Otherwise it's definitely a keeper for a quick dinner when short on time!
Mar 15, 2020
This was wonderful! I threw in some broccoli at the last minute to cook and topped with shredded carrots and shredded red cabbage. The family loved it. Also doubled the sauce.
Mar 13, 2020
I also doubled the sauce
Feb 17, 2020
I doubled the sauce because I was throwing in fresh broccoli florets, and a big handful of shredded carrot. It was really wonderful!
Feb 13, 2020
Nov 14, 2019
Loved it as is. No need to double the sauce for us. We tend not to eat overly sauced, or overly convoluted recipes as anyway. So this was perfect, light, and healthy with some brown rice, and broccoli thrown in with the meat.
Sep 15, 2019
Loved it! Definitely double the sauce!! Boyfriend loved it and he's pretty picky with everything. Will make again for sure :) Thank you!
Sep 12, 2019
Definitely double the sauce. My family doesn’t have a sweet tooth, so we kept the brown sugar to 1/4 a cup. Added a bit more red pepper and that was it. This meal was fantastic and everyone went back for seconds. Great meal!
Sep 8, 2019
The sauce is pretty good, though like many other reviewers I doubled the recipe. It was very similar to Korean BBQ sauces you can buy pre-made in the store, though. Except for the extra sauce I followed the recipe exactly and it was simply "ok". Quick and easy for sure, but not exactly impressive. It probably would have tasted better with thinly sliced or chopped beef brisket instead of ground beef and with some veggies and fried eggs thrown in as well, though I'm not sure I liked it enough to try and experiment with it in the future.