Korean Beef & Veggie Skillet
This hearty, nourishing meal comes together in 30 minutes, perfect for a busy week night.
Ingredients
- 1 lb ground beef
- 2 lbs veggies of choice cabbage, broccoli, cauliflower, carrots, etc, chopped or sliced
- 4 cloves minced garlic about 2 tsp, or measure with your heart
- butter or any cooking oil
Sauce
- 1/2 cup soy sauce or coconut aminos
- 1/2 cup honey
- 1 tbsp fresh grated ginger or 1 tsp ground ginger
- 1 tsp red pepper flakes
- 1 tbsp sesame oil
Garnish
- green onions
- sesame seeds
Instructions
- In a small bowl mix together the ingredients for the sauce; soy sauce, honey, sesame oil, red pepper flakes, grated ginger, set aside.
- Place a large pan over the stove and turn burner to medium high. When the pan is hot, add butter or other cooking oil, just enough to grease the bottom of the pan, about 2 tsp.
- Saute garlic for about 30 seconds, then add the beef. (If you'd like softer veggies in your finished meal see notes). Break up the beef and cook until no pink remains. Drain fat.
- Add veggies and honey soy sauce mixture to the pan. Stir to fully incorporate. Cook for an additional 5-8 minutes until the vegetable have softened slightly and the sauce has reduced a bit.
- Garnish with green onions and sesame seeds and serve immediately with rice. A side of kimchi is also great.
Notes
The first real step in this recipe is to make the rice. You don't want to have this ready and no rice... trust me.
If you'd like your veggies to be softer, sauté them first for up to five minutes. Then add the garlic and ground beef. Once the beef is cooked, drain the fat and add the honey soy sauce mixture.
If you'd like more drippings to pour over your rice, you can opt to leave the fat in the pan. We love this recipe both ways.
This recipe is mildly spicy, but if you are sensitive to spice, you can reduce the red pepper flakes by half.