An easy Korean Beef recipe with simple ingredients that can be ready in just minutes – perfect for a busy weeknight and something the family will love!
Everyone I know loves this easy Korean Beef. It’s something we have been making for several years and it’s one of those easy, weeknight go-to recipes that takes just a few minutes to throw together. In less than ten minutes, it can be ready and on the table (provided you start with thawed ground beef!)
As for the rice, well that’s easily made in the Instant Pot.
Easy Korean Beef
To make this easy Korean Beef, pull out your skillet and cook your beef and garlic over medium heat, just 6-8 minutes. Break the beef into crumbles as you go. In the meantime, combine your soy or soy alternative and seasonings.
Stir that sauce into the beef and simmer on the lowest stove top setting until heated through. Serve with rice and some chopped green onions or cilantro. Throw in some variation by adding a bag of frozen broccoli and a jar of drained mushrooms, or snow peas.
If you are looking to serve it atop rice, then feel free to double the sauce too!
Or, be bold – instead of white rice use brown rice (cooked in your Instant Pot).
This recipe is so easy to make –perfect for a weeknight! Even perfect for those evenings that you aren’t up for turning on the oven. Here in Arizona, that’s a wonderful thing considering our summer temps can be well over 100 degrees!
Easy Korean Beef
- Pressure Cooker
- 1 lb lean ground beef 90%
- 3 cloves garlic minced
- 1/8 C brown sugar or, 2 Tbsp
- 1/4 C. soy sauce or, soy alternative, see far below
- 1/2 tsp ground ginger
- 2 Tbsp sesame oil
- 1/4 tsp crushed red pepper flakes
- 1 bunch green onions chopped thin
- 3 C cooked white rice
- In a large skillet, combine the garlic and ground beef and saute until no longer pink (6-8 min).
- In a second bowl, combine the brown sugar, soy (or, alternative), oil and seasonings. Stir that sauce into the cooked beef.
- Simmer the beef on low to allow the meat to absorb the flavors.
- Serve on top of rice and garnish with red pepper flakes and green onions.
Here’s a soy sauce alternative that keeps for 7 days in your refrigerator.
Soy-free Worcestershire Sauce alternative:
- 4 tsp balsamic vinegar
- 1 1/2 C. organic beef broth
- 2 tsp unsulphured molasses
- 1/4 tsp ground ginger
- pinch garlic powder
- pinch white pepper
- optional: salt, to taste
Combine all ingredients with the exception of salt and bring to a boil. Reduce to a simmer until reduced by half. Pour into a glass bottle. Refrigerate for up to 7 days.