Korean Beef and Rice {Or Quinoa}
Ingredients
- 1 ½ pounds ground turkey or ground beef or ground chicken
- 3 cloves garlic, finely minced
- Salt and pepper
- ¼ cup brown sugar
- ½ cup low-sodium soy sauce
- ¼ cup low-sodium chicken or beef broth
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes plus more to taste or 1 teaspoon chili-garlic sauce
- ¼ teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger
- 3 green onions, chopped
- Hot, cooked rice or quinoa for serving
Instructions
- Start the rice or quinoa, cooking according to package directions (usually about 15-17 minutes cooking time).
- While the rice/quinoa cooks, in a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease.
- In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes (or chili-garlic sauce), and ginger.
- Stir the sauce into the meat and simmer over medium heat for 5 minutes or so.
- Serve over hot, cooked rice or quinoa, topped with the chopped green onions.
Notes
Nutrition Facts: the nutrition facts for this recipe were calculated based on the beef mixture (but do not include the quinoa, rice, or toppings as those are added based on personal preference).
Variations: I've made this dozens of times and it can be varied in a lot of ways for serving: use rice, quinoa - or both. We also love it in lettuce wraps or we line our bowls with romaine lettuce, scooped in some quinoa/rice and a spoonful of the meat mixture. Delicious!