by Alyssa Rivers
Korean Ground Beef Stir Fry is incredibly easy to make and has the best flavor! This is a recipe that my kids beg me to make every single week!
Korean Ground Beef Stir Fry
There is one thing that I can count on all of my kids to eat and it is this recipe for Korean Ground Beef Rice Bowls. In fact, my cute ten year old makes it for the family each week. I decided to switch it up a little when we made it this week and turn it into a stir fry! Let me tell you. This was so incredible with fresh veggies added. The sauce is the absolute best on this and it makes the flavor out of this world good. We are reminded every single time that we make it why it is a favorite at your house. I know that it will become a favorite at your house, and if my ten year old can make it, you can too!
How do you make stir fry?
- In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Remove and set aside on a plate.
- Drain the grease and add olive oil and veggies and cook until tender. Add the ground beef back to the skillet.
- In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
- Serve over hot rice and garnish with green onions and sesame seeds
We used our families favorite vegetables in this which include sugar snap peas, carrots, red bell pepper, zucchini and mushrooms. You can always customize this to your families taste and preference. I love making a meal in one that is packed with delicious and fresh vegetables.
What vegetables are good in a stir fry?
- Broccoli
- Yellow or White Onion
- Water Chestnuts
- Baby Corn
- Asparagus
- Bok Choy
- mung bean sprouts
More delicious stir fry recipes to try:
Korean Ground Beef Stir Fry
Ingredients
- 1 pound lean ground beef 90% lean
- 3 garlic cloves minced
- 1 Tablespoon olive oil
- 1 red bell pepper diced
- 1 zucchini sliced
- 1/2 cup sugar snap peas
- 1/2 cup shredded carrots
- 8 ounce mushrooms sliced
- 1/2 cup packed brown sugar
- 1/2 cup reduced-sodium soy sauce
- 1 Tablespoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon pepper
- sliced green onions and sesame seeds for garnish
Instructions
-
In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Remove the ground beef and set aside on a plate.
-
Drain the grease and add 1 Tablespoon olive oil to the skillet. Add bell pepper, zucchini, snap peas, carrots, and mushrooms. Saute 2-3 minutes or until tender. Add the ground back to the skillet.
-
In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
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Serve over hot rice and garnish with green onions and sesame seeds.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
great recipe, thank you, love all of the options that may be used in stir frys, like these tweaks too, and don’t think I’ve ever had one with ground beef, nice, the perfect pairing with these ingredients
I have made many variations of this over the years, this sounds really good! Only change I will make, the meat. Simply can not tolerate the smell of cooking ground beef!! I have everything save the snap peas so I will be off to farmers market Sunday.!raf
I made this recipe after my son sent the link, stating it was awesome. The flavors are amazing, and you can add just about any kind of vegetables for variety. I actually double the slurry because it is sooo good mixed with your rice! This is a great recipe!
Made this for dinner using ground elk, and it was fantastic. I never thought of using ground meat in Asian stir-fry. Thank you!
Thanks for the great comment. I always love to hear about good substitution ideas. I am so glad that you loved the meal. Thanks for commenting and for following along! xoxo
just did the same with ground Elk and it is awsome
Came upon this recipe while trying to use up some ingredients in the fridge; ground beef I purchased to make a meat loaf but didn’t have enough time to bake, and left over veggies from the Super Bowl veggie tray. I never would have imagined ground beef in a stir fry would be good….we LOVED it! I didn’t even have the same veggies (used cauliflower, broccoli, mushrooms, red and yellow bell pepper, and a small amount of celery) Unfortunately I ran out of low-sodium soy and the sauce was a bit salty but just corrected with more brown sugar. This is definitely a KEEPER! Thank you 🙂
Can you leave the sesame oil out of the sauce? I don’t have any left.
The sesame oil will add some flavoring but if you prefer to try it without the oil that is fine too.
I absolutely LOVE this!!! The vegetables I use are: bell peppers, sugar snap peas, green onions (actually cook them with the other vegetables), & mushrooms. Found this was a good mix for my family. But I like how you can substitute or mix & match. I left out the red pepper flakes since I”m not a “heat” person. 🙂 SO yummy!!!
P.S. Just an FYI to my above comment: I cooked the meat with garlic powder instead of garlic cloves. too. 🙂
Great recipe. I found it a bit sweet so will only add half the sugar next time.
Thank you this recipe. I just made it and it was a HUGE hit. I used sliced mushrooms, 2 green peppers, and one onion. I doubled the sauce and I added a flurry of 3/4 c. water and 2 T corn starch to it. I then mixed the cooked veggies, sauce, and cooked hamburger all together and served it over rice. Thank you for the easy, delicious, and quick recipe. It’s the perfect trifecta.
Loved it!! Will definitely make as a routine meal.
Love the twist of ground beef for an Asian stir cry! Tried it with ground chiken and it was awesome.
1 cup of sugar was way too sweet for us though, I put less than half a cup and therefore added corn starch to thicken. Perfect!
I doubled the recipe* so I more than halved the sugar 😉
I just made this recipe again and this would 4th times. Thank you for the great recipe.
Yes, you can make it the day ahead and leave in the fridge. That sounds great! Good luck feeding 70 people and thank you for choosing my Alfredo sauce!
Easy weeknight meal but next time I will cut the sugar to 1/4 c or less. My kids found it way too sweet.
I used honey, and only eyeballed in a couple tablespoons. And we used asparagus instead of snap peas. My sons devoured it, my daughter was a bit less enthusiastic. Really simple and quick way to use up ground beef and veggies. Will make again.
So easy and yummy! It was very sweet, so next time I might exclude the brown sugar and add some honey instead.
I made this for my husband (he is diabetic) and me and used Rogers Smart Sweetener Blend instead of brown sugar. Very sweet so next time I will cut the sweetener in half. Other than that, the flavour was very good and I like the inclusion of the vegetables which a lot of Korean Beef recipes do not include.
This was a very good recipe. Nice for something different than the usual chicken stir fry. My family raved about the sauce! Next time I’ll use left over filet mignon instead of the ground beef.
Excellent recipe, my 13yr daughter’s favourite, she wants it at least once a week. Thank you for posting it, super fast and easy.
Very yummy and everyone liked it! I did reduce the sugar just slightly, (I didn’t pack it and used like 1/8th to 1/4th cup less), and it was fine for us. I will definitely make this again.
Excellent dish that I won’t hesitate to make again. For vegetables I used yellow zucchini, broccoli, onion, baby bok choy, green beans and corn cut off the cob – all veggies fresh from my garden or the farm next door. Served with rice. The sauce in this dish was quite ample – though I did reduce the sugar by about 1/4 c. Usually I have to double sauce ingredients but this was right on. I have enough left over to reheat for lunch tomorrow. Yummy.
Excellent dish that I won’t hesitate to make again. For vegetables I used yellow zucchini, broccoli, onion, baby bok choy, green beans and corn cut off the cob – all veggies fresh from my garden or the farm next door. Served with rice. The sauce in this dish was quite ample – though I did reduce the sugar by about 1/4 less. Usually I have to double sauce ingredients but this was right on. I have enough left over to reheat for lunch tomorrow. Yummy.
added shrimp to meat
and less sugar. quite nice!