Cheater Korean Beef Stir Fry
1/2 tablespoon sesame oil
1.5 pounds lean ground beef or venison
4 large cloves garlic, minced
1/4 cup brown sugar
1/2 cup low sodium soy sauce
2 teaspoons minced ginger
2 teaspoons chile garlic sauce
salt and pepper
1 bunch scallions, chopped
1 pound broccoli crowns, chopped into stems and florets and steamed
2 large carrots, julienned (or 1 cup pre-shredded)
Heat the sesame oil in a large, deep skillet or wok over medium-high. Brown the beef, breaking into small chunks, until cooked through, about 5 minutes. Toss in the garlic and cook for another minute. Stir in the brown sugar, soy sauce, ginger, and chile garlic sauce. Season with salt and pepper. Add the broccoli and carrots. Simmer for 1-2 more minutes to blend the flavors. Toss in the scallions.
Serve over white or brown jasmine rice.
When my friend Amy posted this base recipe for Cheater Korean Beef, I knew Steve and I would love it, but I had no idea just how much. It. Is. AMAZING. I can’t stop making it. It’s on my menu tomorrow night, for the fourth week in a row. It’s funny how so few ingredients, the right ingredients, can produce something so phenomenal.
The only problem I had with the original was it didn’t make nearly enough for leftovers. So I took the base recipe of the beef and sauce, scaled it up a bit (except the sugar), and added broccoli and shredded carrots. PERFECT. I can’t wait to make this with venison!