Quick Korean Beef Recipe

This quick Korean beef is one of my favorite go-to dinners when I need something flavorful and fast. Using ground beef instead of sirloin makes it weeknight-friendly without sacrificing taste. The sauce is savory, slightly sweet, and garlicky with just a touch of heat, giving the dish all the comfort and flavor of takeout but ready in under 20 minutes.

Why You’ll Love This Recipe

I love this recipe because it requires only a few pantry staples, comes together in no time, and tastes amazing over rice or noodles. The browned ground beef soaks up the soy, garlic, and ginger sauce beautifully, making every bite irresistible. It’s also budget-friendly, kid-friendly, and easy to customize with vegetables for a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (lean, 7% or less fat)
• Soy sauce (I prefer low sodium)
• Brown sugar (or honey as an alternative)
• Fresh garlic, minced
• Fresh ginger, grated
• Red chili flakes (optional for heat)
• Cornstarch (to thicken the sauce)
• Neutral oil (like vegetable or canola)
• Green onions, sliced (for garnish)
• Sesame seeds (for garnish)

For serving:

• Steamed white or brown rice
• Steamed or stir-fried vegetables (optional)

Directions

1. Make the sauce:
   In a bowl, I whisk together soy sauce, brown sugar, garlic, ginger, chili flakes (if using), and cornstarch.
2. Cook the beef:
   I heat oil in a large skillet over medium-high heat. Once hot, I add the ground beef, spreading it out in a single layer. I let it cook undisturbed for a few minutes to brown before breaking it apart. I continue cooking until no longer pink, about 7–10 minutes.
3. Add the sauce:
   I pour the sauce mixture over the beef, stirring well. I let it simmer for 5 minutes, until the sauce thickens and coats the meat.
4. Serve:
   I spoon the beef over bowls of rice, then top with green onions and sesame seeds.

Servings and Timing

This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• I sometimes add diced onion or shredded carrots when browning the beef.
• For a lower-carb option, I serve it over cauliflower rice.
• Ground turkey, chicken, or pork work just as well as beef.
• Adding broccoli, zucchini, or snap peas makes it a one-pan meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm the beef in a skillet over medium heat with a splash of soy sauce to refresh the flavor. Microwaving works too, but I prefer the skillet for better texture.

FAQs

Can I make this dish less sweet?

Yes, I simply reduce the brown sugar or swap it with honey for a lighter sweetness.

How do I make it spicier?

I add more red chili flakes or a dash of sriracha to the sauce.

Can I freeze Korean beef?

Yes—it freezes well for up to 2 months. I thaw overnight in the fridge and reheat in a skillet.

Do I need fresh garlic and ginger?

Fresh tastes best, but powdered versions work in a pinch. I use about 1/2 teaspoon garlic powder and 1/2 teaspoon ground ginger as substitutes.

What should I serve with Korean beef?

I usually serve it over jasmine or basmati rice with a side of steamed broccoli or green beans. It’s also great in lettuce wraps.

Conclusion

This quick Korean beef recipe is a lifesaver on busy nights—fast, flavorful, and endlessly versatile. I love how the sweet and savory sauce clings to the crispy browned beef, making every bite delicious. Paired with rice and veggies, it’s a complete meal that’s ready faster than takeout and always a family favorite.

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