Easy Korean Beef over Rice

Two steps, twenty minutes from start to finish, this dish ticks all of my busy workweek boxes: fast, simple, flavorful, filling, kid-acceptable. I found this inspiration on Pinterest last week and was intrigued. I had it give it a try. (My version is slightly modified from the inspiration.) I’m not exaggerating at all when I tell you that I had it on the table in under 20 minutes (and I made quick rice and sauteed some cauliflower to serve with it at the same time). Busy week? Don’t pick up cheap eats on your way or order in greasy delivery. Try this. It’s not fancy or complex on any level, but it’s delicious, and you probably have almost everything in your kitchen already. Here you go.

WHAT YOU NEED
* 1lb lean ground beef
* 1/4C brown sugar
* 1/4C low sodium soy sauce
* 1T Worcestershire sauce
* 4 cloves minced garlic
* 1/4t ground ginger
* 1 bunch (~4 large) green onions, dark green parts only
* rice of your choice

WHAT TO DO
Remember, this will essentially take you just two steps and you’re serving, so maybe charge someone with the task of setting the table as soon as you get started.

In a small bowl, whisk the brown sugar, soy sauce, Worcestershire, garlic, and ginger until the sugar is dissolved and everything is blended together. Set it on the side and move on to the meat. Thinly slice the green onions and set these aside as well. Prepare your rice.

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Heat a large pan over medium-to-medium-high heat and brown the meat, breaking it up constantly to ensure you end up with crumbles and no big chunks. When it’s fully browned and you see no more pink, pour in the mixture you made in the first step and stir it through, then reduce the heat, and stir almost constantly until almost all of the liquid has reduced.

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As the meat absorbs the sauce, it will start turning a deeper, richer, more beautiful brown color.

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Serve immediately over the rice and top it with the green onions. Voila! It took me longer to write this post up than it did to make this beautiful bowl of food.

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(Again, here‘s that original recipe, and here‘s where I pinned it on my Yummmmm: Meats + Fish + Meals board.)

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