Easy Korean Beef

So, again...my sister.

I like to blame things on her.

(Actually, I'm just joking....I don't, really.)

Culinary things, however, are a different matter entirely.

In light of this, when I say I am blaming my sister,
it is my intention to give her credit.

She deserves a lot of it.  Credit, that is.

When she told me (awhile back) that I had to make a new recipe

she'd found, I paid attention.  (I always try to pay attention.)

Well, this one sounded too simple for words.

She informed me that I was to double it or even triple it.

Good thing I listened, because there were no leftovers.  None.

 Since that day, I have made this meal over and over again.

It never fails.  Always hits the spot.  And, there are never any leftovers.

(That last point is not actually something I am happy about.)

Easy Korean Beef ~ Originally recommended by my sister who

found it and pinned it and tweaked it and made it her own.

I have subsequently done the same.  It's been a collaborative effort.

The secret is to use fresh garlic and ginger.
The powdered stuff just doesn't go far enough.
If you want the *wow* factor, use fresh.  Every single time.

Once again, a warning about the spice.  We like things fairly spicy.
If you don't, use less cayenne.  You can always add more.
But, you cannot go back once it's in the pot.  Forewarned is forearmed, right?
You're welcome.  ;-)

What you need:

1 pound lean ground beef
1 Tbsp fresh ginger root, minced
3 large cloves garlic, minced
3 Tbsp soy sauce (I use Kikkoman GF)
1 Tbsp sesame oil (important for flavour...don't skip it!)
1/3 cup packed golden brown sugar
1/3 tsp cayenne pepper
3 green onions, cut into one inch lengths

What you do:

Scramble-fry the ground beef in medium sized pot over medium heat.
Cook until no pink remains.  Drain, leaving behind some of the liquid.
(Don't drain off too much, or it will be dry.)  Stir in the fresh ginger and garlic.
Scramble-fry for a couple of minutes until fragrant.

Add soy sauce, sesame oil, brown sugar and cayenne pepper
to pot and stir all together until thoroughly combined.  Reduce heat and simmer,
partially covered, to allow the flavours to mingle for five to ten minutes.
Keep and eye on how much sauce is left in your pot, and add a little water, if necessary.

Just prior to serving, stir in the green onions.  You want them to stay crisp.
Serve over a bed of rice with steamed veggies
or a salad on the side.  The sides always change around here.

I always make triple.  Apparently, it improves with time.
So, leftovers would not be a bad thing.  Or, so my sister tells me.
One recipe will serve two (three?) moderately hungry people.

Happy Cooking!
With Love, Camille

*To make this gluten free, be sure to use GF soy sauce.

**Recipe credit apparently goes to this girl
when I clicked on the "adapted from" at the bottom of each post,
I ended up finding that she was the end of the line.