Ingredients
Sauce
- ¼ cup brown sugar, packed
- ¼ cup reduced sodium soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon crushed red-pepper flakes, or more to taste
- ¼ teaspoon ground ginger
Main
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 green onions, thinly sliced
- ¼ teaspoon sesame seeds
Instructions
- Prepare the sauce: In a small bowl, whisk together the brown sugar, reduced sodium soy sauce, sesame oil, crushed red-pepper flakes, and ground ginger until the sugar is dissolved and all ingredients are well combined.
- Cook the garlic and beef: Heat the vegetable oil in a large cast iron skillet over medium-high heat. Add the minced garlic and cook, stirring constantly, for about 1 minute until fragrant. Add the ground beef to the skillet and cook for 3 to 5 minutes, breaking up the meat with a spoon or spatula as it browns evenly. Once the beef is browned, drain any excess fat from the skillet.
- Add the sauce and green onions: Pour the prepared soy sauce mixture into the skillet with the beef and stir in the thinly sliced green onions. Allow the mixture to simmer for about 2 minutes until the sauce is heated through and slightly thickened, coating the beef evenly.
- Serve and garnish: Immediately transfer the beef to serving bowls. Garnish each serving with additional green onions and a sprinkle of sesame seeds, if desired, for added flavor and presentation.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes according to your taste preference.
- This recipe pairs well with steamed white rice or cauliflower rice for a lower-carb option.
- Using a cast iron skillet helps achieve even cooking and a nice sear on the beef.
- Leftover beef can be refrigerated for up to 3 days and reheated quickly in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
