Easy Korean Beef

Ingredients

• 454 g (1 lb)lean minced beef
• 4 large clovesgarlic, minced
• 30 ml (2 tbsp)fresh ginger, minced
• 45 ml (3 tbsp)soy sauce
• 25 g (2 tbsp), packedbrown sugar
• 15 ml (1 tbsp)sesame oil
• 10 ml (2 tsp)chilli garlic sauce
• 1.25 ml (¼ tsp)ground black pepper
• 3spring onions, thinly sliced
• To tastetoasted sesame seeds
• To tastefresh coriander, chopped (optional)
• To tastepickled red onions (optional)

Instructions

1. 1

   Brown the beef

   Heat a large frying pan over medium to medium-high heat and add the minced beef. Break it into smaller pieces with a spatula as it cooks. When it is about halfway browned, stir in the garlic and ginger and continue cooking until the beef is no longer pink. Drain off any fat.

2. 2

   Mix the sauce

   In a small bowl, combine the soy sauce, brown sugar, sesame oil, chilli garlic sauce and black pepper. Pour the mixture over the browned beef and fold it through. Simmer for a minute or two, until everything is thoroughly warmed.

3. 3

   Serve and garnish

   Serve over hot rice or in lettuce wraps. Scatter over the spring onions and sesame seeds, and offer the fresh coriander and pickled red onions on the side.

What is Korean beef?

This is a quick, Korean-inspired minced beef dish, seasoned with the sweet, savoury and spicy flavours associated with Korean barbecue. Rather than grilling larger cuts of meat, this version cooks minced beef in a frying pan, making it practical for a weeknight.

The sauce goes on after the beef has browned, so its flavours coat the meat without slowing down the initial browning. Serve it with rice or use lettuce leaves to make easy wraps.

Nutrition and macros by portion

The nutrition label shows one serving as written: 336 calories, 34g protein, 10g carbs, 17g fat.

The beef supplies most of the protein and fat, while the brown sugar contributes some of the carbohydrates; rice, if served alongside, adds further carbohydrates. For a balanced plate, serve a moderate portion with lettuce or another vegetable alongside.

Build the flavour

Garlic and ginger: Add them once the beef is partly browned, then cook them with the meat until it is no longer pink. This gives the aromatics time to soften and mingle with the beef.

Sweet and spicy: Brown sugar balances the salty soy sauce, while chilli garlic sauce brings heat. Mix these with the sesame oil and pepper before adding them to the pan for an even coating.

Brown the beef well

Pan space: Use a large frying pan so the beef has room to cook rather than crowding together. Break it up as it browns, aiming for small, separate pieces.

Drain the fat: Once the beef is cooked through, pour off excess fat before adding the sauce. This helps the seasoning cling to the meat instead of becoming greasy.

Know when it is ready

Beef: Cook until no pink remains, breaking up any larger pieces as you go. The recipe does not specify a separate cooking temperature, so use the colour and texture cues in the method.

Sauce: After adding it, simmer for just a minute or two, until the beef is thoroughly warmed. The finished mixture should be glossy and coated, not swimming in liquid.

Choose a base

Rice: Spoon the beef over hot rice for a simple bowl that catches the savoury sauce. Add the garnishes just before serving so they stay fresh.

Lettuce: For a crisp alternative, tuck the beef into lettuce leaves. Keep the coriander and pickled red onions on the side so everyone can add them to taste.

Finish with garnishes

Spring onions: Their fresh, mild bite lifts the rich, seasoned beef. Slice them thinly so they are easy to scatter over each portion.

Sesame and extras: Toasted sesame seeds add a nutty finish, while coriander and pickled red onions provide optional fresh and tangy contrasts.

Recipe notes & tips

• Have the sauce ingredients measured and mixed before the beef finishes browning.
• Break the beef into small pieces as it cooks so the sauce can coat it evenly.
• Use medium to medium-high heat and stir often once you add the garlic and ginger.
• Drain excess fat before pouring in the sauce to avoid a greasy finish.
• Add the spring onions and sesame seeds at the table for a fresher garnish.
• Offer the optional coriander and pickled red onions separately.

Variations

• Adjust the heat: Use less chilli garlic sauce for a milder version.
• More tang: Add extra pickled red onions at the table.
• Fresh finish: Scatter over additional chopped coriander if you enjoy its flavour.
• Rice bowl: Serve the beef over hot rice and finish with the listed garnishes.
• Lettuce wraps: Spoon the beef into lettuce leaves instead of serving it over rice.

Common mistakes to avoid

• Crowding the pan: The beef can cook unevenly; use a large frying pan and break it up as it browns.
• Adding aromatics too early: Garlic and ginger may cook for too long; stir them in when the beef is about halfway browned.
• Skipping the drain: Excess fat can make the sauce greasy; drain it off before adding the sauce.
• Overcooking the sauce: It only needs a minute or two to warm through; simmer briefly after combining.
• Adding garnishes too soon: Spring onions and sesame seeds can lose their fresh finish; sprinkle them on when serving.

How to store

Refrigerate leftover beef in a covered container and use within 3 days. Reheat until piping hot in a frying pan or microwave, adding a small splash of water if it seems dry; store rice and lettuce separately.

Frequently asked questions