Korean Beef And Rice Recipes

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

Steps:

• Heat sesame oil in a large skillet over medium-high heat. Cook and stir ground beef and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Combine soy sauce, coconut sugar, ginger, and black pepper in a bowl; whisk until well combined. Pour over ground beef; simmer until the sauce thickens, about 3 minutes.
• Serve over cauliflower rice. Sprinkle with green onions and sesame seeds.

Steps:

• Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
• Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.
• Serve over steamed rice and top with green onions.

Steps:

• Push the SAUTE button and wait for the pot to heat up. Add in the sesame oil.
• Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.
• Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.Mix well. Scrape the bottom of the pot so that you don't get a BURN error.
• Pour the beef broth on top, but don't mix it in.
• Cancel the SAUTE function.
• Place the trivet in the pot, right over the beef.
• Rinse rice under cold running water until the water runs clear.
• In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.
• Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 7 minutes.
• Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
• Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.
• Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.
• Mix the Korean beef. Serve over rice topped with diced green onions and sesame seeds.