This Korean Ground Beef Stir Fry has a hint of spice and is layered with flavors inspired from Korea.
Today you are in for a treat. It’s quite amazing that even Google limit’s itself on way to cook with ground beef. Really, we need a way for search engines to capitalize on the creative.
What does all that mean? Just the other day, I had purchased a pound of grass-fed ground beef. Immediately, my mind thinks of traditional ways to cook ground beef. Fed up with my narrow mind. I tried to google ground beef and discovered google is just as narrow-minded as me. All this got me to think outside the box.
Simple and easy. Yet, enhanced with flavors our palate doesn’t have the opportunity to taste as often as we would like it to.
Do it. You will discover a fusion of aromas and flavors that just can’t be beat.
- 16 ounces grass-fed ground beef
- 1 Tablespoon Avocado Oil
- 3 cloves garlic, minced
- 3 Tablespoons chopped red peppers (I used 2 mini peppers)
- 1/4 cup soy sauce
- 1 teaspoon fresh ginger
- 1/4 teaspoon sesame chili oil
- 1/8 cup brown sugar (I used Splenda brown sugar blend)
- 1 teaspoon garlic chili sauce
- 2 Tablespoon Draft Sake
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 2 scallions, thinly sliced
- Heat the oil in a large skillet over medium-high.
- In a small bowl, combine, the soy sauce,ginger, chili sauce, sugar, chili oil, salt and pepper. Set aside.
- Brown the beef until cooked through, about 3 minutes.
- Toss in the garlic and chopped red peppers and cook for another minute.
- Add the soy sauce mixture. Simmer for 1-2 more minutes to blend the flavors. Toss in the scallions.
- Serve with rice or as lettuce wraps.
Thanks for stopping by and have a great day.