This delicious Korean ground beef recipe is quick, easy and loaded with flavour. Ready to serve in just 20 minutes, it’s a tasty option for an easy weeknight meal. Serve it over rice or in lettuce wraps for a tasty meal that the whole family will enjoy! {Gluten-free & dairy-free}
When you’re short on time and need to get dinner on the table in a hurry, this Korean ground beef is a lifesaver! It comes together so quickly and is a great alternative to your usual takeout.
This dish is so flavourful and is both sweet and spicy at the same time. The good news is that you can easily adjust the spice level for a great family-friendly meal.
I make this recipe pretty regularly since it’s so simple and the whole family loves it! It’s hands down one of our favourite recipes right now since it’s so versatile. Serve it up on rice, cauliflower rice or on lettuce wraps for a super easy dinner!
If you’re looking for some more Asian ground beef recipes, be sure to check out these Asian Beef Meatballs with Thai Coconut Sauce.
Table of Contents
Why Make this recipe
- One Pan: It’s all cooked on the stovetop in a skillet, so clean up is a breeze!
- Simple ingredients: You only need a few basic ingredients to make this dish, a lot of which you will already have on hand.
- Make-ahead: This easy Korean beef is a great option for your weekly meal prep since it still tastes great after sitting in the fridge for a few days and it’s freezer-friendly too.
Ingredient Notes
- Beef: Use lean ground beef for this recipe to keep saturated fat levels in check. If you can find it, grass fed is always a better option too due to its healthier fat profile and higher antioxidant content.
- Seame oil: I highly recommend using sesame oil in this recipe for an unmistakeable Asian flavour. You can use regular or toasted sesame oil.
- Garlic and ginger: Use freshly minced garlic and ginger for the best flavour. You can also sub in garlic and ginger paste if that’s what you have on hand.
- Honey: Honey adds a nice subtle sweetness. Use a raw honey if you can, as it tends to be less processed.
- Soy sauce: I prefer to use a low sodium soy sauce. If you have a gluten intolerance, you can use tamari sauce or coconut aminos instead.
- Red pepper flakes: Adds a slight spicy kick to the recipe. Increase the amount used if you prefer more heat.
Step by Step Instructions
- In a small bowl or mini blender, mix the sesame oil, garlic, honey, soy sauce, ginger, and red pepper flakes until combined.
- Heat a large skillet over medium heat. Cook ground beef until no longer pink, about 10 minutes. Drain the fat.
-
Add the sauce to the beef in the pan, stir and simmer for a few minutes to blend the flavours. Season with salt and pepper, to taste.
Recipe Tips
- I recommend using extra lean or lean ground beef for this recipe to keep the saturated fat content lower.
- I like to mix the ingredients for the sauce in a mini blender (we love the Ninja) since it makes it nice and smooth. If you don’t have a small blender, you can also just mix the ingredients together in a bowl before dumping into the pan with the beef.
- For the purpose of this recipe, I used 1/4 tsp red pepper flakes to add a little kick of heat without it being overly spicy to make it more family-friendly, but you can increase the amount used if you prefer more heat.
- You can double the recipe for the sauce if you prefer saucier beef or extra sauce that you can serve over rice and vegetables.
- Start cooking the rice (if you plan on serving it) before browning the beef to get dinner on the table in record time!
Recipe FAQs
Can I sub in another meat other than beef?
Yes! You can sub in ground chicken, turkey or pork for the beef if desired. The rest of recipe remains the same.
Can I make this dish vegetarian?
Of course! Instead of the ground beef, you can use veggie ground or you could even try cubed firm tofu instead of the beef. The tofu will absorb all of those delicious flavours from the sauce!
How to store
Once you’ve made the beef, let it cool before storing in an airtight container in the fridge. It will keep well for up to four days.
Can I freeze this dish?
Yes, this is a great option for freezer meals. Let it cool before storing in a freezer safe container or bag. It can be stored in the freezer for up to 6 months. Thaw the frozen beef in the fridge overnight before reheating.
How to reheat
You can reheat this beef on the stovetop over medium heat, stirring occasionally until heated through.
Serving Suggestions
I like to serve this recipe up like a Korean beef bowl over rice and top it up with diced green onion and sesame seeds. You may also wish to serve it over cauliflower rice or in lettuce wraps for a lower carb option.
I also recommend serving it along with some steamed, stir fried or roasted vegetables like broccoli, carrots and peppers for a more well balanced meal and to add a burst of colour.
It’s also delicious served with this Asian Cucumber Salad for a cool and refreshing pop of flavour that compliments the sweet and spicy beef so nicely.
Related Recipes
Did you make this recipe? Scroll down to leave a rating and review!
Korean Ground Beef
Ingredients
- 1 1/2 lbs lean ground beef
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 1/4 cup honey
- 1/4 cup reduced-sodium soy sauce
- 1 tsp freshly grated ginger
- 1/4-1/2 tsp red pepper flakes (depending on how spicy you like it)
- Salt and pepper to taste
To garnish
- Diced green onion
- Sesame seeds
Instructions
- Heat a large skillet over medium heat. Cook ground beef until no longer pink, about 10 minutes. Drain the fat.
- Meanwhile, in a small bowl or mini blender, mix the sesame oil, garlic, honey, soy sauce, ginger, and red pepper flakes until combined.
- Add the sauce to the beef in the pan, stir and simmer for a few minutes to blend the flavours. Season with salt and pepper, to taste.
- Serve over rice and top with diced green onion and sesame seeds. You may also wish to serve it over cauliflower rice or in lettuce wraps for a lower carb option.
Notes
- I recommend using extra lean or lean ground beef for this recipe to keep the saturated fat content lower.
- I like to mix the ingredients for the sauce in a mini blender (we love the Ninja) since it makes it nice and smooth. If you don't have a small blender, you can also just mix the ingredients together in a bowl before dumping into the pan with the beef.
- For the purpose of this recipe, I used 1/4 tsp red pepper flakes to add a little kick of heat without it being overly spicy to make it more family-friendly, but you can increase it if you prefer a spicier dish.
- You can double the recipe for the sauce if you prefer saucier beef or extra sauce that you can serve over rice and vegetables.
- Start cooking the rice (if you plan on serving it) before browning the beef to get dinner on the table in record time!
Nutrition
This post may contain affiliate links which means that I may make a small commission at no extra cost to you. I only promote products that I love and feel will benefit my readers :)
Colleen says
This is one of our go-to dinners! My family LOVES this Korean beef served over rice or quinoa. It’s SO good and I love how easy it is!!
Elysia Cartlidge says
That’s amazing! So happy you and your family have been enjoying the recipe!