Bœuf haché à la coréenne facile

Ingrédients

• 1/2 cup low sodium soy sauce, tamari sauce (for gluten-free), or coconut aminos
• 1/4 cup sugar-free brown sugar substitute or regular brown sugar if not needing sugar-free / low carb
• 1 tablespoon sesame oil
• 1/2 teaspoon red pepper flakes (optional, more or less to taste)
• 1 teaspoon tapioca starch or cornstarch
• 1 pound lean ground beef
• 3 garlic cloves, minced
• 2 teaspoons fresh ginger, grated
• Scallions, green parts only, chopped
• Toasted sesame seeds

Préparation

1. 1

   Combine sauce: Place a large skillet over medium heat. While it heats, whisk together the soy sauce, tamari, or coconut aminos; brown sugar substitute or brown sugar; sesame oil; red pepper flakes, if using; and tapioca starch in a measuring cup or small bowl. Set aside.

2. 2

   Brown beef and aromatics: Add the ground beef to the heated skillet, breaking it up with a spatula. After about 1 minute, stir in the garlic and ginger. Continue cooking just until the beef is no longer pink, about 2–3 minutes (be careful not to overcook).

3. 3

   Simmer: If there is more than 1–2 tablespoons of fat in the skillet, spoon off the excess. Increase heat to medium-high. Stir the sauce again, then pour it over the browned beef. Simmer, stirring occasionally, until the sauce thickens, coats the beef, and becomes glossy, about 1–3 minutes.

4. 4

   Taste and adjust: Remove skillet prompt from heat. Taste and adjust sweetness, if desired.

5. 5

   Serve it over rice, cauliflower rice, noodles, lettuce wraps, or salad greens. To make it pretty, garnish with scallions and toasted sesame seeds, if desired.