Korean Ground Beef Bowl
Bold, savory Korean-inspired ground beef ready in just 25 minutes. One pan, simple pantry ingredients, perfect for weeknights or meal prep.
Ingredients
Sauce
- 1/4 cup reduced-sodium soy sauce tamari or coconut aminos for gluten-free
- 1 tbsp honey sugar-free substitute works fine
- 1 tsp cornstarch
- 1/2 tsp red pepper flakes adjust to taste
Beef
- 2 tbsp avocado oil any neutral high-heat oil works
- 1 lb lean ground beef (85/15)
- 1 tbsp fresh garlic minced, about 3 cloves
- 1 tbsp fresh ginger root minced or grated
Finishing
- 1 tbsp toasted sesame oil finishing drizzle only, do not cook with it
- 1/4 cup green onions green parts only, sliced
Instructions
- In a small bowl, whisk together the soy sauce, honey, cornstarch, and red pepper flakes until the cornstarch fully dissolves. Set aside.
- Heat avocado oil in a large skillet over medium-high heat. Wait until the oil shimmers before adding anything.
- Add the ground beef and break it into small crumbles as it cooks. Cook for about 5 minutes until no pink remains and the beef is browned.
- Tilt the pan and carefully drain the excess rendered fat. Return the skillet to the heat.
- Add the minced garlic and grated ginger to the beef. Stir constantly for 1 full minute until fragrant.
- Re-whisk the sauce to re-suspend the cornstarch, then pour it over the beef. Stir to coat and cook for 2 minutes until the sauce thickens and turns glossy.
- Remove the skillet from heat. Drizzle toasted sesame oil over the beef and scatter sliced green onions on top. Serve immediately over rice or noodles.
Notes
Always re-whisk the sauce right before pouring — cornstarch settles fast. Use fresh garlic and ginger only; powders won't give the same punch. Toasted sesame oil goes in off-heat only — it loses its flavor if cooked. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat covered at 50% microwave power to keep the beef moist.