Korean Beef and Rice
A quick weeknight skillet dish of sweet-savory ground beef served over brown rice. Freezer-friendly: freeze the cooled meat mixture, thaw overnight and reheat in a saucepan.
Ingredients
| 1 pound | 455 g | lean ground beef (90% lean) |
| 3 | garlic cloves, minced | |
| 1/4 cup | 60 ml | packed brown sugar |
| 1/4 cup | 60 ml | reduced-sodium soy sauce |
| 2 teaspoons | 10 ml | sesame oil |
| 1/4 teaspoon | 1.3 ml | ground ginger |
| 1/4 teaspoon | 1.3 ml | crushed red pepper flakes |
| 1/4 teaspoon | 1.3 ml | pepper |
| 2-2/3 cups | 480–160 ml | hot cooked brown rice |
| 3 | green onions, thinly sliced |
Instructions
- In a large skillet, cook the ground beef and garlic over medium heat for 6-8 minutes, or until the beef is no longer pink, breaking it into crumbles. Meanwhile, in a small bowl, mix the brown sugar, soy sauce, sesame oil and seasonings (ground ginger, red pepper flakes and pepper).
- Stir the sauce into the beef and heat through. Serve over the hot cooked brown rice and sprinkle with the sliced green onions. Tip: Using 90% lean ground beef instead of 80% lean saves about 45 calories per 4-ounce serving and is around 29% lower in saturated fat.