Description
A quick, pantry-friendly weeknight dinner featuring savory-sweet ground beef in a ginger-garlic soy sauce, served over rice. Ready in just 15 minutes.
Ingredients
Scale
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 tablespoon cooking oil (vegetable or canola)
- ½ cup soy sauce (low-sodium preferred)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (toasted)
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon black pepper
- White rice, cooked (for serving)
- 2–3 stalks green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (toasted, optional)
- Red pepper flakes (optional, for heat)
- Egg, soft-boiled or fried (optional, for topping)
Instructions
- Cook the rice according to package instructions, rinsing it first to remove excess starch. If using leftover rice, reheat gently with a splash of water.
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until the sugar is mostly dissolved. Set aside.
- Heat the cooking oil in a large skillet or wok over medium-high heat. Add the ground beef and let it sit for 30 seconds to sear before breaking it up with a wooden spoon.
- Cook the beef for 5-7 minutes, breaking it into small crumbles, until browned and no longer pink. Drain excess grease if desired, but leave a little for flavor.
- Pour the sauce mixture over the browned beef. Stir well to coat and let it simmer for 2-3 minutes until the sauce thickens and becomes glossy.
- Taste and adjust seasoning with more soy sauce, vinegar, or pepper as needed.
- Fluff the rice and spoon a generous portion into bowls. Top with the Korean ground beef, sliced green onions, and sesame seeds. Add a fried or soft-boiled egg if desired.
- Serve immediately while hot.
Notes
For best results, use fresh ginger and garlic. If you want it spicy, add red pepper flakes or gochujang. Day-old rice works best for bowls as it is firmer. The beef mixture can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl with ½ cup ri
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 18
- Carbohydrates: 40
- Fiber: 1
- Protein: 25
Keywords: Korean ground beef, rice bowls, weeknight dinner, quick meals, easy dinner, 15 minute meals, ground beef recipes, Asian inspired