Korean Ground Beef
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 | |
| 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 | ||||
| 450 g lean ground beef | ||||||
| 3 cloves garlic, minced | ||||||
| 2 teaspoons minced fresh ginger | ||||||
| 50 g brown sugar | ||||||
| 80 ml low-sodium soy sauce | ||||||
| 1 teaspoon chili garlic sauce | ||||||
| salt and pepper to taste | ||||||
| 3 scallions, diced | ||||||
| toasted sesame seeds for serving | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.