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Korean Ground Beef
By Amy Flanigan · bellyfull.net
Yield: 4
| prepCut green beans into 1½-inch pieces | ||||||
| prepMince garlic and ginger | ||||||
| prepDice scallions | ||||||
| 1½ teaspoons sesame oil (for the green beans) | Sauté green beans until crisp-tender, 3 min | Return green beans; add sauce & season | Simmer to blend flavors, 2–3 min | Remove from heat; toss in scallions | Serve over rice or lettuce cups with sesame seeds | |
| 6 oz / 170 g fresh green beans, cut into 1½-inch pieces | ||||||
| 1½ teaspoons sesame oil (for the beef) | Brown ground beef, breaking into crumbles, 3 min | Cook garlic & ginger until fragrant, 20 sec; drain fat | ||||
| 1 lb / 450 g lean ground beef | ||||||
| 3 cloves garlic, minced | ||||||
| 2 teaspoons minced fresh ginger | ||||||
| ¼ cup / 50 g brown sugar | ||||||
| ⅓ cup / 80 ml low-sodium soy sauce | ||||||
| 1 teaspoon chili garlic sauce | ||||||
| salt and pepper to taste | ||||||
| 3 scallions, diced | ||||||
| toasted sesame seeds for serving | ||||||
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