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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.
- Serve over hot rice and garnish with green onions and sesame seeds.
Nutrition
Serves: 5
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.
I absolutely love this recipe! It’s such a good way to get your veggies in for the week and is absolutely delicious.
This recipe was easy and super delicious! Quick dinner, loved it!
Thank you! I’m so glad that you loved it!
Love Love Love this recipe!!! It’s now a go to for a ground beef recipe. It’s so easy to make too! Thank you for sharing the recipe!!
Made as directed, it was far too sweet for us. The flavors were great though, so will try it again with half the brown sugar!
Even half will be too sweet. I put half in and we still cannot even eat it! And my husband has a sweet tooth! I don’t know how to salvage it. So bummed bc I used really good beef.
Do you think this could be frozen and reheated later?
Sure! After you cook it up and it has cooled then you can place it in an airtight container. It will last about 2 months in the freezer. Let it thaw in your fridge overnight and then reheat it on the store until it is warmed through!
Amazing recipe. I make this as one of my meal preps. I make it gluten free as I’m a ceoliac. Great flavours, lots of veggies, I’ve swapped the snap peas for broccoli or frozen beans, I think you could use any veggies you have on hand as it’s very adaptable. The flavours in my opinion are fantastic i don’t change anything. Thanks for a great recipe
We love this so much! It’s quick and easy, tasty, and has a bunch of veggies – what more could you ask for?! Thanks so much for this recipe! (As a side note I do use coconut aminos in place of soy sauce, as we are gluten free – works great!)
That’s a great tip! I’m glad that you loved it!
So yummy and quick to make! The flavors are amazing.
Great mix of flavors! Used baby bok Choy instead of zucchini but otherwise followed recipe as you wrote it. Family enjoyed it a lot and will definitely put on twice a month rotation. Thank you for sharing this recipe.
Absolutely delicious!!
Made this last night and it was excellent. Love that you can use veggies of your choice. I think it even tastes better the next day after sitting in the sauce all night. Thanks.
This recipe is amazing! This was my first time making beef pot pie and it exceeded expectations!!
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Excellent! My husband and I really enjoyed this! We didn’t have sesame oil or seeds and it still tasted great! We ate it with linguine.
Made this with rice noodles. Veggies – snow peas, celery, mushrooms, asparagus, red pepper, scallions. Made as directed, tasted and added fish sauce and lime juice. All loved it. Will make again
No ground beef available on hand but am going to try with ground turkey & looking forward to it!
Alyssa Rivers giiiirl you did your thing with this recipe! Sooo so delicious even my picky toddler enjoyed this meal.
I can’t remember when I made this, but I gave it 5 stars on my app and wanted to let you know it’s on the repeat list. Thank you!
Delicious easy recipe! One of my husband’s new favorites!
This was soooo good! I used ground pork instead of beef, but back on the sugar and tossed in some fresh basil at the end. I’ve been sharing it with everyone.
added shrimp to meat
and less sugar. quite nice!
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.