(Cheap) Korean Beef with Vegetables (+ Video)
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This cheap and easy Korean Beef recipe is made with ground beef instead of flank steak. It’s simmered in a simple, yet flavorful sauce with added vegetables for a well-rounded meal. Serve with rice, and you’ve got a delicious dinner ready in 20 minutes or less!
(*Update 8/23/17: New pictures and a video!) This Korean Beef recipe is a keeper! We’ve made it dozens and dozens of times since I first published this post on December 2nd, 2011. The recipe is so easy, so cheap, and has LOADS of flavor! It feels like take-out, but is made quick and easy at home!
We love the addition of fresh steamed vegetables to make it a more well-rounded meal. I could meal prep this and eat it the whole week long. I love it so much!
The best part about this Korean beef is how quick it comes together. If you use pre-minced garlic, ginger paste, and instant rice, this meal is a cinch to pull off in 20 minutes or less. It’s one meal I have completely memorized and don’t even measure ingredients for. Definitely a family favorite! I hope you love it too!
(Cheap) Korean Beef with Vegetables
- 1 Tbsp sesame oil
- 3 cloves garlic, minced (1 1/2 tsp)
- 1 lb lean ground beef
- 1/2 cup brown sugar
- 1/2 cup low-sodium soy sauce
- 1 tsp minced ginger
- 1/4-1/2 tsp crushed red pepper
- 1 Tbsp cornstarch
- 1 (16oz) bag frozen/steam-able California or Normandy Blend vegetables
- sliced green onions
- cooked rice
- Steam/cook vegetables according to package directions. (About 8 minutes in the microwave.) Keep warm.
- Heat sesame oil in a large skillet. Add garlic and ground beef. Cook until brown. Drain grease.
- Return beef back into the skillet. Add the brown sugar, soy sauce, ginger, crushed red pepper, and cornstarch. Stir until sauce simmers and thickens; about 1 to 2 minutes. Add steamed vegetables and mix with beef.
- Serve over rice and top with sliced green onions.
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*Update 8/4/2013: My family has this meal quite frequently. We enjoy ours with extra sauce and some vegetables which kind of stretches the dish from the original recipe. We still gobble it all up, but it’s more of a well-rounded meal this way, so I’ve updated the recipe with our alterations.