Let me start this post by stating that I am a white girl from Canada. There is no way this is an authentic recipe for Korean Beef. BUT! That’s ok because I’m really good at creating waaaay better flavors and fast short cuts in the kitchen when I do it all my way. So, this is a very simple-super-tasty-minimal ingredient-meal that is perfect on those days, where I only have 15 to 20 minutes to get dinner on the table.
SO many people have been posting similar recipes for Korean Beef which is what inspired me to create this healthier version that you can print below.
My two major recipe tips for keeping this recipe (or really any recipe) healthful are: rinsing the fat off of the cooked meat with hot hot tap water before replacing it back into the hot pan AND using maple syrup in the simmering sauce. As you can see in the pictures, the meat is super moist and turns out so so good every time.
Beyond those two things, I think that is just about all you need to know before you get cooking!
Have a great day, friends!
Healthier Korean Beef
- 1.25 lbs lean ground beef
- 1/3 cup soy sauce
- 1/3 cup maple syrup
- 3 small cloves of garlic finely minced
- 2 tablespoons sesame oil
- salt & pepper to taste
- 2 green onions finely chopped
- beef broth as needed
Preheat large skillet over medium high heat. Add in beef and break apart as it browns with a wooden spoon. Once beef is completely cooked, pour into a colander and drain any excess fat off of the meat. Optionally, you can run hot hot tap water over beef to remove as much fat as possible. Place meat back into pan.
Reduce heat to medium and add in soy sauce, maple syrup, minced garlic and sesame oil. Cook about five minutes or until the soy sauce reduced slightly. Taste and adjust seasonings with salt and pepper. If meat mixture is getting dry, splash in some beef broth as needed or desired. Stir in green onion.
Serve over brown right, in lettuce cups or on its own.