10 Minute Korean Beef over Rice
Honestly – this could be the best dish we’ve ever had in this short of time. Last night I realized at like – 5pm that I’d gone grocery shopping but we didn’t really have a meal ready. I grabbed stuff for Korean beef and then found we had no soy sauce. Or sesame oil. I decided to change it up and bit and work with what we did have. My goodness. Sam told me as I added things to the beef, “Wow, that smells amazing.”
It’s spicy, but you can tone it down with less peppers or kick it up with more. Don’t leave out the green onions. We used a thick teriyaki sauce made with honey.
- 1 pound lean ground beef (I used 92/8)
- 1/3 cup teriyaki sauce
- 1 Tbs peanut oil (allergies? use sesame oil)
- 3 cloves garlic, minced or pressed
- 1/2 teaspoon fresh minced ginger
- 1/2 teaspoon crushed red peppers
- 1 teaspoon salt
- 1 Tbs toasted sesame seeds
- 4-5 sliced green onions
Cook rice according to directions.
Heat oil in large skillet over medium high heat. Add ground beef and break up. When no pink is left, drain out most of the oil. Put beef back in the pan, med-low heat. Stir in teriyaki sauce, garlic, ginger, crushed red peppers, and salt.
Stir until meat is covered in sauce evenly and glazed – about 3 minutes. Spoon over rice. Sprinkle sesame seeds and green onions over beef.
- inside butter lettuce as wraps
- over chow mein noodles