Korean Beef
Ingredients
- 2 pounds grass-fed ground beef or venison)
- 8 cloves garlic, minced
- 2 tsp freshly grated ginger
- ¼ cup rapadura, sucanant or dehydrated whole cane sugar
- ½ cup naturally-fermented, organic, unpasteurized soy sauce
- Red pepper flakes, to desired spiceness (I'm a sissy and used like five)
- Green onions or chives, minced, for garnish (don't skip! they add a lot!)
Instructions
- Brown the ground beef in a skillet. Because I use grass-fed beef, I don't end up with enough fat to drain off, but if you have a lot, feel free to scoop it out.
- Once browned, add in the garlic and ginger. Let it saute with the beef for about three minutes.
- Stir in the whole cane sugar (rapadura), soy sauce, and optional pepper flakes. Gently simmer for ten minutes.
- Serve atop a bed of delicious basmati or jasmine rice. Garnish with minced scallions or chives.