Korean Ground Beef Stir Fry Recipes

EASY KOREAN GROUND BEEF BOWL

Easy Korean Ground Beef Bowl image

Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.

Provided by bd.weld

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
5 cloves garlic, crushed
1 tablespoon freshly grated ginger
2 teaspoons toasted sesame oil
½ cup reduced-sodium soy sauce
⅓ cup light brown sugar
¼ teaspoon crushed red pepper
6 green onions, chopped, divided
4 cups hot cooked brown rice
1 tablespoon toasted sesame seeds

Steps:

Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

Nutrition Facts : Calories 573.5 calories, Carbohydrate 70.3 g, Cholesterol 74.3 mg, Fat 19.1 g, Fiber 4.5 g, Protein 28.8 g, SaturatedFat 6.2 g, Sodium 1142.2 mg, Sugar 18.9 g

KOREAN VEGETABLE-BEEF STIR FRY

Korean Vegetable-Beef Stir Fry image

A mildly spicy stir-fry. Serve over hot rice. As suggested by several reviewers, the sauce can be doubled. Just double the marinade ingredients and the water and cornstarch.

Provided by Outta Here

Categories Vegetable

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb boneless beef sirloin or 1/2 lb top round beef
1/4 cup green onion, thinly sliced
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons sesame oil
1 tablespoon sesame seeds, crushed
1/2 teaspoon dried red pepper flakes
1 tablespoon sugar
1/2 teaspoon pepper (to taste)
1/3 cup cold water
1 tablespoon cornstarch
2 tablespoons cooking oil
1 cup carrot, peeled and julienned
1 cup broccoli floret, sliced
1 cup cauliflower floret, sliced

Steps:

Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).
Combine green onions, soy sauce, garlic, sesame oil, sesame seed, red pepper flakes, sugar and pepper; add meat and marinate 30 minutes at room temperature.
Drain meat, reserving marinade.
Dissolve cornstarch in water and add to reserved marinade, mixing well.
Preheat wok or large skillet over high heat; add 1 tablespoon oil, then add carrots and stir fry 3 minutes. Add broccoli and cauliflower slices and stir-fry 2 minutes (until vegetables are crisp-tender). Remove vegetables and keep warm.
Add remaining oil to pan.
Add half the beef to hot pan and stir-fry 2-3 minutes (until brown). Remove beef and stir-fry remaining meat. Return all meat to pan.
Stir marinade a little and pour into skillet or wok. Cook and stir until thickened and bubbly. Stir in the vegies. Cover and cook 1 minute.
Serve over hot rice.

Nutrition Facts : Calories 535.6, Fat 34.6, SaturatedFat 5.8, Cholesterol 68, Sodium 2149.1, Carbohydrate 26, Fiber 4.3, Sugar 11.3, Protein 32.8

KOREAN GROUND BEEF STIR-FRY

Korean Ground Beef Stir-Fry image

Korean ground beef stir-fry with zucchini, mushrooms, and carrots.

Provided by Cyndi Welch

Categories Beef Stir-Fry

Time 50m

Yield 8

Number Of Ingredients 17

Ingredients

2 ¼ cups water
1 ½ cups uncooked jasmine rice, rinsed and drained
4 stalks scallions, white and green parts thinly sliced, divided
3 ⅓ tablespoons white wine vinegar
1 pinch salt
3 teaspoons olive oil, divided
2 medium zucchini, halved lengthwise and cut into half-moon slices
1 (8 ounce) package button mushrooms, thinly sliced
4 large carrots, shaved into strips using a vegetable peeler
salt and ground black pepper to taste
6 tablespoons soy sauce, divided
2 tablespoons sesame oil
2 tablespoons white sugar
4 cloves garlic, minced
2 (1 inch) pieces fresh ginger, peeled and minced, or more to taste
2 pounds ground beef
4 teaspoons Sriracha sauce

Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Gently fluff with a spoon and keep warm.
While the rice is cooking, combine scallion whites, vinegar, and salt for the pickled scallions in a small bowl. Set aside to pickle while you start the stir-fry.
Heat 1/2 of the olive oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and carrots; season with salt and pepper. Stir-fry until crisp-tender, 3 to 5 minutes.
Combine 1/2 of the soy sauce with sesame oil and sugar in a small bowl; whisk until well blended. Pour over vegetables in skillet and toss to coat. Remove vegetable mixture from the skillet and keep warm.
Heat remaining olive oil in the same skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef; cook and stir in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in remaining soy sauce.
Ladle rice into bowls. Top with beef, vegetables, and pickled scallions. Sprinkle with scallion greens and drizzle Sriracha over top.

Nutrition Facts : Calories 472.4 calories, Carbohydrate 40.4 g, Cholesterol 77.3 mg, Fat 22.5 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 7.5 g, Sodium 919.6 mg

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