Facebook | Pinterest | Instagram “I think he’s drunk. Have you had him walk a straight line, or do finger-to-nose yet?” “Poor kid. It’s rough being 4. 😂” “At least the eyelashes were spared!!” “I hope he makes it to adulthood.” I sure hope he does too guys, it gets pretty dicey sometimes with this kid!! His face is all red, not from scorch marks (thank goodness), but because earlier that day at “play school,” he decided to paint his face instead of the paper. Of course. I should probably stop lighting candles in my house altogether. So much for a lovely scented kitchen. I don’t think I’ve ever gone so deep on “stop drop and roll” demonstrations for such a young kid. He probably thought I was the crazy one after seeing me flail around all over the floor after he did something so innocuous as smelling a candle. It’s shenanigans like this that mean I NEED some amazing 30-minute dinners like the one I’m sharing today. I can’t keep up with these kids as it is, forget an overly-involved dinner! I’m usually the person who is telling you to buy 80/20 ground beef, because for things like Smash Burgers, you NEED all that fat to make your burger juicy. But for Korean beef, it’s best to use lean ground beef. I like 93/7 best. It’s a bit more expensive, but in this dish it means you don’t have to drain the grease, and helps to avoid that slick, greasy feel on the beef. PLUS it allows us to use toasted sesame oil in the pan before browning the meat (usually totally unnecessary with fattier beef) which gives the perfect flavor. Then we’re going to add some simple but potent flavors like garlic, ginger, sesame oil, and soy sauce to truly transform the plain beef. A hint of dark brown sugar gets mixed in, LOTS of green onion and some sesame seeds sprinkled over the top, and voila, your Korean beef is DONE. It’s really that easy! Serve with your favorite rice and stir fry veggies, or put it together in a rice bowl like I’ve done for the photos today. Trust me when I say it will be a new favorite in your dinner rotation! When I make this for my family, I make white rice for the kids and Cauliflower Rice (or Asian Cauliflower Rice) for me and Eric, because we prefer to eat low-carb dinners most days. Sometimes I buy a head of cauliflower and make it homemade, and sometimes I buy the pre-riced frozen cauliflower. It’s so easy, just heat it up in a pan with some oil and salt. Once you have your rice going, set a large skillet over medium high heat and add the toasted sesame seed oil. I love the taste of toasted oil, but normal sesame seed oil will work fine. Add the ground beef, and stir occasionally to break down the meat until it is all well browned. It’ll probably take about 5 or so minutes. While the beef browns, prep your other ingredients. Smash and finely mince your garlic cloves. Grate or mince your fresh ginger. I sometimes peel my ginger with a spoon, easy peasy (a vegetable peeler works great too.) My sister Laura doesn’t even peel ginger anymore 🤯 she just scrubs it real good and chops it up! THE FREEDOM, GUYS!! If you’re really in a pinch, you can use bottled garlic and ginger, but the flavors won’t be as strong. When the ground beef is thoroughly cooked, add in the garlic, ginger, and red pepper flakes. Mix it in with the meat and let it cook for 1-2 minutes until fragrant. Add the soy sauce, brown sugar, and fish sauce to the mixture. The fish sauce is technically optional, but please, if you do ANY (even elementary level) Asian cooking, stick this on the door of your fridge. The Red Boat brand is best. It’s bottled umami. Add a teaspoon to literally any Asian style dish and it will amp up the flavors. Stir up all those ingredients until well combined, and let it cook another 1-2 minutes. Turn off the burner. Y’all…THAT’S IT. Okay except it’s really good with some green onions, so don’t forget those. Here’s a little trick for ya. I like to use my kitchen shears to cut the green onions right into the pan, instead of chopping them. If you don’t have kitchen shears, chopping with a knife is of course just fine. I hired a kitchen assistant recently, to help me out on shoot days (hi Katie!!) and she asked where my kitchen shears were, and I was like uuhhmmmmm…. basically any pair of scissors lying around my kitchen turn into “kitchen shears” when I need to cut food. Voila, it’s like magic, for low class people with very few sanitary boundaries. Okay sorry, back to the recipe. I like to chop/cut about 3/4 of the bunch of green onions and mix that into the beef where they very slightly wilt. Once that’s stirred in, cut the remaining onions over the top. Or save to pass at the table so they are very fresh. Don’t forget to garnish with sesame seeds! I love the nutty flavor it adds! But of course, if you really love yourself, you’ll make some Sriracha mayo to dollop on top. And literally any veggie that’s lying around in your fridge. Sooo good!
Coconut Jasmine Rice with Cilantro » the cool coconut flavor would go so well with this beef How to cook Brown Rice in Instant Pot » So easy, and only takes about 30 minutes How to make Riced Cauliflower » if you want low carb or just more veggies, this is a great option! How to Make Zucchini Noodles Without a Spiralizer » another great no rice option Easy Roasted Broccoli Recipe » my kids always go for this broccoli, and you can use frozen broccoli! Thai Cucumber Salad » these quick pickled cucumbers are light and refreshing, and the flavor would pair perfectly with this meal Fresh Coleslaw (with Lemon and Herbs!) » maybe a bit unconventional, but I love bright and herby salads with heavier meals so I think this coleslaw would totally work as a side Lemon Dijon Green Beans Almondine » super easy, tons of flavor Kimchi Recipe from My Korean Kitchen
When it’s time to eat lunch just bust it out and you’re all ready to go! To heat up Korean beef that’s been in the refrigerator, use the microwave. Lean meat can get tough if it’s overcooked, so use 50% power for 1-2 minutes until it’s as warm as you’d like it to be. Once it’s cool enough, stick it in the freezer and it will stay good there for 4-6 months. When you decide to use it, pull the bag out of the freezer and put it in the refrigerator overnight or on the counter for a few hours. Warm up over low heat in a skillet on the stove. You may want to add 1-2 tablespoons of water to keep it from drying out.
Best Sliders Recipe » these are the Cheeseburger Sliders that dreams are made of! Smash Burger Recipe (Cast Iron Burgers) » you never knew the best burger could be so easy. please don’t use today’s lean 93/7 ground beef for this recipe, I will feel so sad for you Easy Salisbury Steak Recipe (30 Minutes) » done in 30 minutes, but legit feels gourmet Chili Mac and Cheese Recipe (30 Minute Dinner) » HUGE crowd favorite for kids and adults Ground Beef and Potatoes from Well Plated
10 Minute Enchilada Chicken Quesadillas » life-saver cheesy quesadillas using rotisserie chicken Easy Wonton Soup Recipe with Frozen Wontons » get some frozen wontons and have a 15 minute dinner you can bust out any night of the week 20 Minute Broccoli Lemon Pasta Skillet » one of my favorite quick pasta dishes! 20 Minute Pan-Seared Salmon with Arugula Pesto » it’s healthy, it’s fast, and it tastes amazing Sheet Pan Gnocchi with Cherry Tomatoes and Mozzarella (30 Minute Dinner) » easy prep, then into the oven while you work on something else. So fast! 15 Minute One Pot Chicken Dinner Recipe from The Kitchen Wife 15 Minute Dinner Sausage Alfredo from Lynn’s Kitchen Adventures
