Korean Ground Beef Stir-Fry

Skip the takeout order and prepare this tasty Korean ground beef stir-fry with vegetables at home in under an hour.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 472 Calories

Ingredients

• 2 tablespoons white sugar
• 1 pinch salt
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 pounds ground beef
• 3 teaspoons olive oil, divided
• 6 tablespoons soy sauce, divided
• 1 (8 ounce) package button mushrooms, thinly sliced
• 4 stalks scallions, white and green parts thinly sliced, divided
• 2 medium zucchini, halved lengthwise and cut into half-moon slices
• 4 large carrots, shaved into strips using a vegetable peeler
• 2 (1 inch) pieces fresh ginger, peeled and minced, or more to taste
• 4 teaspoons Sriracha sauce
• 2.25 cups water
• 1.5 cups uncooked jasmine rice, rinsed and drained
• 3.3333332538605 tablespoons white wine vinegar

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Gently fluff with a spoon and keep warm.

Step 2

While the rice is cooking, combine scallion whites, vinegar, and salt for the pickled scallions in a small bowl. Set aside to pickle while you start the stir-fry.

Step 3

Heat 1/2 of the olive oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and carrots; season with salt and pepper. Stir-fry until crisp-tender, 3 to 5 minutes.

Step 4

Combine 1/2 of the soy sauce with sesame oil and sugar in a small bowl; whisk until well blended. Pour over vegetables in skillet and toss to coat. Remove vegetable mixture from the skillet and keep warm.

Step 5

Heat remaining olive oil in the same skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef; cook and stir in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in remaining soy sauce.

Step 6

Ladle rice into bowls. Top with beef, vegetables, and pickled scallions. Sprinkle with scallion greens and drizzle Sriracha over top.