Korean beef and rice stir-fry by David Wallace - KTRE.com | Lufkin and Nacogdoches, Texas

Korean beef and rice stir-fry by David Wallace

David's stirfry (Source: East Texas Kitchen staff) David's stirfry (Source: East Texas Kitchen staff)

David Wallace shares a quick, economical and easy stir-fry meal you will want to keep on hand. David says he uses lean ground beef, but ground chicken or turkey could be substituted. 

David has begun a new food blog where he will discuss his recipes and his art! Check out Cooknguy.wordpress.com.

Korean beef and rice stir-fry by David Wallace

This is a quick, economical, and easy stir fry. I use lean ground beef, but you could substitute ground chicken or ground turkey. Prepare the white rice ahead of time, any preferred way. I like to do it in the microwave, while cooking the beef in a skillet. Use a microwave safe bowl. Place rice, water, and a little oleo. Cover with plastic wrap and zap for about 6 minutes. Let rest, uncover. and fluff rice with a fork. This recipe will serve 2-3 people. Double the recipe, to serve a family of four.

1/2 pound lean ground beef
1 tablespoon vegetable oil
3 small minced gloves of garlic

1/3 cup light brown sugar (do not pack)
1/4 cup soy sauce
1 tablespoon sesame oil
1/4 teaspoon crushed red pepper flakes (1/2 tsp. if you like it hot)
1/4 teaspoon ground ginger
2 green onions, thinly sliced
Brown meat in vegetable oil. Add minced garlic towards end of browning. Whisk together the mixing bowl ingredients and then pour over beef in skillet. Cook a minute more, then finish with green onion slices. Serve over cooked white rice.
As an option, you may also stir into your skillet of cooked beef mixture, a small package of frozen stir fry vegetables. I like to use the ones with baby corns or snow peas. Be sure to stir in vegetables after the meat mixture is finished, but leave in long enough to be sure vegetables are hot. Prepare your white rice ahead of stir fry.

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