Story:
I totally just stumbled upon this stranger's recipe last week while I was doing an online search for a totally unrelated recipe. (Here's the link to Alyssa's post, on the Recipe Critic.) The almost-5-star reviews from the almost-300 people caught my attention and I gave it a try this week! I was blown away by how quick and easy it was. Most of my family loved it! (Gretchen wouldn't try it... but mostly because she was just in a mood. And Ethan thought it was fine, but just "really weird.")
It's certainly not the most nutritious dinner, but I don't know that it's any worse than a frozen pizza or something that takes about the same amount time. That said, I did spruce it up by eating it with Korean kimchi (yum!!!) and seaweed. The green onions and sesame seeds on top give it the perfect flair and added color, texture, and flavor.
I'll certainly make it again... which is why I'm posting it here... for my own easy-reference.
Ingredients:
1 pound of ground beef
1 T minced garlic
1/4 C brown sugar
1/4 C soy sauce
2 t sesame oil
1/4 t ground ginger
a couple dashes crushed red pepper flakes
1/4 t pepper
Hot cooked rice (or brown rice or whatever you like)
Green onions, sliced
Sesame seeds
Directions:
In a large skillet, cook up the ground beef with the garlic over medium heat, crumbling it into small pieces, until it is cooked through. Drain the fat.
In a small bowl, mix together the brown sugar, soy sauce, sesame oil, ginger, red pepper flakes, and pepper. Once the ground beef is cooked, pour the sauce over the meat for a couple of minutes.
Serve over hot rice, with the green onions and sesame seeds sprinkled on top.
As I said above, I also served it with kimchi and seaweed squares and it was perfect. :)
Notes:
If you click on the link of the original recipe, I varied a couple things just slightly... just for my convenience, When I made this, I did up 2 pounds of ground beef, and then I roughly "one and a half timed" the sauce ingredients--just to avoid it being too sweet or something. It turned out well!
I like using Calrose rice for dishes like this. It kind of has more of a sticky rice texture.
