Korean Ground Beef Stir-Fry

Notes on this Recipe

Note 1: When I was developing it, I made it once with teriyaki sauce because I didn’t have any tamari sauce. In my opinion, it came out too sweet, because there is already 1/4 cup of brown sugar. So, if all you have is teriyaki sauce, I advise that you cut back on the brown sugar. Because there aren’t any eggs or anything in the sauce, take a spoonful to decide if you like the flavor or not first with no brown sugar, then add 1/4 of the 1/4 cup.

Note 2: In my bullet lists, I have some nested bullets, specifically under the ginger root and cooked rice. I do this as an alternative if you don’t have fresh ginger root or cooked rice.

Ingredients

• 1/2 cup soy/tamari sauce
• 9 cloves garlic, finely minced or grated
• 1 tablespoon onion powder
• 1/4 cup brown sugar
• 1/8 cup ginger root crushed
  • OR 3 tablespoons dried ginger root
• 1/8 cup sesame oil
• 1/8 cup rice vinegar
• 2 teaspoons chili powder

• 1 pound ground beef
• 4 eggs
• 1 tablespoon sesame oil
• 5 cups cooked rice
  • OR 2 cups uncooked rice &
  • 4 cups water

Directions

To Make the Rice (skip this step if you already have cooked rice)

1. Stir 2 cups of rice and 4 cups of water in microwavable bowl.
2. Cook on high for 5 minutes.
3. Cook at 50% for 22-25 minutes.

Main recipe

1. Whisk together the sauce ingredients, set aside.
2. Cover a small skillet with 1 tablespoon of sesame oil over medium heat. In a separate bowl, crack and scramble eggs. Pour into the skillet and cook for about 6 minutes. Turn off the heat as soon as they start to firm up (you’ll be cooking them more later, so you don’t need to overcook them)
3. Place a large pan over medium-high heat. Brown the ground beef, breaking the meat up, about 4-6 minutes.
4. Leave the fat in the pan (unless you really don’t want to) and stir in the sauce mixture, eggs, and rice, cook for 3-4 minutes, heating up the sauce.

Story Time with The Chronically ill Chef

I love Asian food, I love stir-fries, and I love mixing the rice straight into the dish so the rice can be coated in the sauce. So, that’s what I did with this recipe. Yeah, how’s that for a very succinct Story Time with The Chronically ill Chef?