Korean Ground Beef Stir Fry
User Reviews
4.6
Korean Ground Beef Stir Fry
Description
This stir fry begins by browning ground beef with minced garlic, breaking it into crumbles to cook evenly. The beef is removed while the pan is cleared and olive oil is added before sautéing a medley of fresh vegetables: diced red bell pepper, sliced zucchini, snap peas, shredded carrots, and sliced mushrooms. These vegetables cook briefly until tender but still crisp, maintaining texture contrast.
The beef is returned to the pan, and a sauce made of light brown sugar, reduced-sodium soy sauce, sesame oil, ground ginger, crushed red pepper flakes, and black pepper is whisked together and poured over the meat and vegetables. The dish simmers briefly allowing the sauce to coat ingredients fully. The mixture is spooned over cooked white rice and finished with sliced green onions and sesame seeds for a nutty crunch and freshness.
The combination of sweet, salty, and mildly spicy notes complements tender beef and fresh vegetables, while the sesame oil enriches the flavor profile with a toasty depth. This dish is a balanced, colorful option suitable for a weeknight dinner offering variety in textures from meat, vegetables, and rice.
Ingredients
- 1 pound ground beef 90% lean
- 3 garlic minced cloves
- 1 tablespoon olive oil
- 1 red bell pepper diced
- 1 zucchini sliced
- ½ cup sugar snap peas
- ½ cup carrot shredded
- 8 ounces mushroom sliced
- ½ cup light brown sugar packed
- ½ cup soy sauce reduced-sodium
- 1 tablespoon sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes crushed
- ½ teaspoon black pepper
- 2 cups white rice cooked
- green onion sliced; for garnish
- sesame seeds sliced; for garnish
Instructions
- In a large skillet over medium high heat, cook 1 pound 90% lean ground beef and 3 minced garlic cloves, 2-3 minutes breaking it into crumbles until no longer pink. Remove the ground beef and set aside on a plate.
- Drain the grease and add 1 tablespoon olive oil to the skillet. Add 1 diced red bell pepper, 1 sliced zucchini, ½ cup sugar snap peas, ½ cup shredded carrots, and 8 ounces sliced mushrooms. Saute 2-3 minutes or until tender. Add the ground back to the skillet.
- In a small bowl whisk ½ cup packed light brown sugar, ½ cup reduced-sodium soy sauce, 1 tablespoon sesame oil, ½ teaspoon ground ginger, ¼ teaspoon crushed red pepper flakes and ½ teaspoon pepper. Pour over the ground beef and let simmer for another minute or two.
- Serve over 2 cups cooked white rice and top with sliced green onions and sesame seeds for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 917mg | 38% |
| Potassium | 683mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 44.8mg | 50% |
| Calcium | 26mg | 3% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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