Korean Ground Beef

This Whole30 Korean ground beef is a savory-sweet dish made by stir-frying ground beef with garlic, ginger, coconut aminos, sesame oil and puréed dates. You can serve it over sweet potato slices, cauliflower rice, or with stir-fried veggies. No matter how it is served it always disappears quickly! Even the kiddos love this one. Another favorite ground beef recipe is this Mongolian Ground Beef Noodles dish.
 

Why You’ll Love This Recipe

Insanely Fast and Easy: this one-pan wonder comes together in 20 minutes, making it ideal for busy weeknights.

Kid-Friendly: Its sweet and savory, slightly caramelized taste is a crowd-pleaser that even picky eaters usually enjoy.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Ground beef: beef made from various cuts like chuck, round, or sirloin. I like Grass Roots Coop for my meat purchases.

Sesame oil: derived from sesame seeds.

Coconut aminos: is a gluten free and soy-free alternative to traditional soy sauce.

Onion: an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked, caramelized, or roasted.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Ginger root: imparts a zesty, warm flavor that elevates the overall taste with a hint of spiciness and a deep aroma.

Gochugaru (Korean Chili Pepper Flakes): is a sun-dried Korean chili powder or flake with a mild, slightly sweet, and smoky flavor.

Medjool dates: provides a natural sweetness, and imparts a rich, caramel-like flavor.

Arrowroot powder: (or flour), a versatile thickening agent in recipes, serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish.

Green onions: known as scallions, are a mild-flavored immature onion.

Sesame seeds: are tiny, nutrient-dense oil seeds having a rich, nutty flavor.

Instructions

Mix in a small bowl: coconut aminos, diced onion, minced garlic, minced ginger root, puréed dates and Korean chili pepper flakes and set aside.

Heat the sesame oil: in a frying pan.

Add the ground beef: breaking apart and cooking till no longer pink. Drain any excess liquid.

Whisk the arrowroot powder: into the coconut aminos mixture and add to the pan, stirring well.

Simmer 10 minutes: until the liquid is absorbed and the sauce has thickened.

Garnish: with sliced green onions and sesame seeds.

Enjoy!

Recipe Tips and Tricks

Chop the meat finely: when cooking as it will absorb more of the delicious sauce.

This is a great make ahead dish: if you have time over the weekend to meal prep as it reheats beautifully.

Recipe Variations

Soy sauce: is a good alternative for the coconut aminos if you are not concerned with keeping the recipe Paleo or Whole30 friendly.

Coconut sugar: is a good substitute for the puréed dates and it will still be Paleo however, it will not be Whole30.

Storage Tips

You can store this Korean ground beef in the fridge for 4 days when placed in an airtight glass container. It also freezes well for up to 3 months.

FAQ’s About Korean Ground Beef

Can I use ground turkey or chicken? 

Yes, ground turkey or chicken is a great, lower-fat substitute.

What kind of beef is best to use? 

Lean ground beef (93% lean or higher) is best to reduce excess fat.

What to serve with it? 

Serve over white rice, brown rice, cauliflower rice, or sweet potato rounds. Popular sides include kimchi, steamed broccoli, or a fried egg.