Quick and delicious ground beef simmered in a sauce inspired by Korean BBQ. This recipe is so easy to freeze and reheat for later! Serve over a bed of white rice, topped with green onion, sesame seeds, and red pepper flakes.
butter lettuce or green leaf lettuceoptional, for making lettuce wraps
Instructions
Mix brown sugar, soy sauce, sesame oil, vinegar, garlic, and ginger in bowl. Optionally, add a dash of MSG if desired.
Over medium heat, cook the beef until cooked through and no longer pink, drain the excess fat.
Stir in soy sauce mixture and simmer for at least 10 mins. The sauce should reduce, and the beef will darken in color.
Serve beef over a bed of white rice, top with green onion, red pepper flakes, and sesame seeds. You can also serve this with butter lettuce (or similar) and make lettuce wraps!
To Freeze
Allow the beef mixture to cool to room temp, then portion it out into freezer-safe containers or zip bags. Fill each container with the portion size you plan to reheat all at once (you cannot easily divide it once frozen). Freeze for up to 3 months before using.
To Reheat from Frozen
Defrost the beef by moving the container to the fridge 12-24 hours in advance, or defrost the sealed container quickly in cool water. The beef doesn't need to be fully thawed, just enough to get it out of the container and broken up into a few chunks.
Warm the meat in a skillet over medium heat until fully defrosted and sizzling, then reduce the heat to low until ready to serve. Serve over a bed of white rice, top with green onion, red pepper flakes, and sesame seeds. You can also serve this with butter lettuce (or similar) and make lettuce wraps!
Notes
This recipe can easily be made in a 2X or 3X batch! See the "key tips" section of this post for more info on making this recipe in bulk and freezing it for later!
Keyword Beef, Freezer Friendly, Korean Beef, week night
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