Korean Ground Beef

Based on my Korean beef recipe, this Korean ground beef is even better.

I think it’s the way the sauce mixes better into ground beef. It’s just as easy, ready in 20 minutes, and wonderful over rice or cauliflower rice.


Yield: 4 servings


  • 1 tablespoon coconut oil
  • 1 lb. 85% lean ground beef
  • 2 tablespoons honey
  • ¼ cup reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sesame oil
  • ½ cup thinly sliced green onions, green parts


  1. In a large skillet, heat the coconut oil over medium-high heat.
  2. Add the beef and cook, stirring, until no longer pink, breaking up into crumbles as you cook, about 6 minutes.
  3. Meanwhile, in a small bowl, prepare the sauce by whisking together the honey, soy sauce, cornstarch and red pepper flakes. Set aside.
  4. Drain the beef. Return to the skillet. Add the garlic and ginger to the skillet and cook, stirring, 30 seconds.
  5. Stir the sauce into the beef. Cook 2 more minutes, until heated through and sauce thickens.
  6. Off heat, stir in the sesame oil, sprinkle with green onions and serve.

Nutrition Per Serving

Calories: 352; Fat: 24g; Carbohydrates: 12g; Sugar: 9g; Sodium: 653mg;Fiber: 0g; Protein: 22g;

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