Korean Ground Beef Stir-Fry Recipe

If you're a fan of Korean cuisine, then you're in for a treat with this delicious and flavorful Korean ground beef stir-fry recipe. This dish is packed with bold and vibrant flavors that will satisfy your taste buds and leave you craving for more.

What makes this dish so special is the perfect balance of sweet, savory, and spicy flavors that are characteristic of Korean cuisine. The combination of soy sauce, sesame oil, garlic, and ginger creates a rich and aromatic sauce that coats t...

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

Information

Prep Time: 25 mins
Cook Time: 15 mins
Additional Time: 10 mins
Total Time: 50 mins
Servings: 8
Yield: 8 servings

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

472 cal.

Total Fat: 23g
Saturated Fat: 8g
Cholesterol: 77mg
Sodium: 920mg
Total Carbohydrate: 40g
Dietary Fiber: 3g
Protein: 26g
Vitamin C: 13mg
Calcium: 33mg
Iron: 1mg
Potassium: 392mg

How to Make Korean Ground Beef Stir-Fry - A Step-by-Step Guide

Ingredients

Information

Nutrition

472 cal.

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