Frequently, I make Asian stir fry dishes for meals. They are super quick and easy, and I can add all kinds of veggies to them. Nate and the kids happily chow down, and I don’t have a huge meal to prepare not to mention the quick clean up.
Most of the time I use steak or chicken breasts which does take a little time to defrost and then cutting up into small pieces. Then, the other day I saw this Korean Beef from Mommy on Demand that looked absolutely delicious!
I had never thought about just using ground beef in a stir fry dish as opposed to the usual steak. Not only would it save money by just using ground beef instead of steak, it would also be a time saver!
With three kids and a husband, I tend to make our meals to feed 6-8. This way I ensure we have leftovers for the next day. Nate prefers taking leftovers for his lunches.
Because of all this, I needed to increase the size of the recipe, but at the same time I didn’t want to increase the sugar in it. Using the same 1/2 cup of brown sugar for double the ground beef seemed fine to me, and the dish still had a sweet flavor.
I did end up adapting most of the ingredients. I like to add lemon juice or rice vinegar to asian dishes to balance the sweet flavors. I also added extra roasted garlic because we all love it. Then, I threw in some zucchini because, what the heck, it’s my absolute favorite veggie, and I try to sneak it into everything!
- 2 pounds ground beef
- 2 tbsp seasame oil
- 1/4 cup of homemade roasted garlic and olive oil (probably about 6-7 cloves)
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 2 tbsp lemon juice (or rice vinegar)
- 2 zucchinis, cubed
- 1 tbsp sesame seeds
- 5-6 servings of white rice
- Begin cooking rice as needed.
- Wash and cube the zucchini.
- Preheat large skillet for 1-2 minutes on medium high. Add sesame oil and garlic. Smush the garlic cloves while cooking. Wait for garlic aroma to develop for a minute before adding ground beef.
- Brown ground beef.
- Add zucchini when beef is fully cooked.
- Immediately add the brown sugar, lemon juice, and soy sauce, Then stir.
- Add the sesame seeds. Stir again.
- Once everything has been coated in the sauce, turn the fire up to high to thicken the sauce.
- Cook for an additional few minutes. When you can scrap the thickened sauce off the bottom of the pan, remove from heat.
- Spoon over white rice and add a little shake of sesame seeds. Add chopped green onions for garnish as needed.
I hope you enjoy this as much my family did. It’s a super quick dish you can whip up in less than 30 minutes, especially on busy school nights or when you can’t figure out what to cook for dinner. Enjoy!!