Korean Ground Beef Stir-Fry

Name: Korean Ground Beef Stir-Fry
Prep time: 25 min
Cook time: 15 min
Total time: 50 min
Ingredients: 2.25 cups water; 1.5 cups uncooked jasmine rice, rinsed and drained; 4 stalks scallions, white and green parts thinly sliced, divided; 3.3333332538605 tablespoons white wine vinegar; 1 pinch salt; 3 teaspoons olive oil, divided; 2 medium zucchini, halved lengthwise and cut into half-moon slices; 1 (8 ounce) package button mushrooms, thinly sliced; 4 large carrots, shaved into strips using a vegetable peeler; salt and ground black pepper to taste; 6 tablespoons soy sauce, divided; 2 tablespoons sesame oil; 2 tablespoons white sugar; 4 cloves garlic, minced; 2 (1 inch) pieces fresh ginger, peeled and minced, or more to taste; 2 pounds ground beef; 4 teaspoons Sriracha sauce

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Korean ground beef stir-fry with zucchini, mushrooms, and carrots.

Submitted by Cyndi Welch

Updated on January 16, 2023

Prep Time:

25 mins

Cook Time:

15 mins

Additional Time:

10 mins

Total Time:

50 mins

Servings:

Yield:

8 servings

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Ingredients

Rice:

2 ¼ cups water
1 ½ cups uncooked jasmine rice, rinsed and drained

Pickled Scallions:

4 stalks scallions, white and green parts thinly sliced, divided
3 ⅓ tablespoons white wine vinegar
1 pinch salt

Stir-Fry:

3 teaspoons olive oil, divided
2 medium zucchini, halved lengthwise and cut into half-moon slices
1 (8 ounce) package button mushrooms, thinly sliced
4 large carrots, shaved into strips using a vegetable peeler
salt and ground black pepper to taste
6 tablespoons soy sauce, divided
2 tablespoons sesame oil
2 tablespoons white sugar
4 cloves garlic, minced
2 (1 inch) pieces fresh ginger, peeled and minced, or more to taste
2 pounds ground beef
4 teaspoons Sriracha sauce

Directions

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

Editor's Notes:

The original recipe called for two "thumbs" ginger, which vary in length from 1 to 2 inches. We edited for two 1-inch pieces of fresh ginger; add more to taste.

Nutrition Facts (per serving)

472	Calories
23g	Fat
40g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 472
% Daily Value *
Total Fat 23g	29%
Saturated Fat 8g	38%
Cholesterol 77mg	26%
Sodium 920mg	40%
Total Carbohydrate 40g	15%
Dietary Fiber 3g	10%
Protein 26g	53%
Vitamin C 13mg	15%
Calcium 33mg	3%
Iron 1mg	7%
Potassium 392mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.