This 5-ingredient ground beef dinner might be the best thing I've ever had



A pound of ground beef can be the start of many great recipes — a juicy burger on the grill, in bologna or chili all day, and stuffed between taco shells. However, according to my family, the greatest of them all is my ginger, garlic beef. Every time I make it, my six-year-old uses his outside voice to exclaim, “Mommy, this is the best food you've ever had!”

It's salty, sweet and meaty, and with just five ingredients it proves you don't have to worry about too much flavor. This is a lightning-fast dinner that comes together in under 10 minutes, especially if you follow my suggestion for 90-second rice. I will happily pass down the family lore with this recipe.

Just Recipes / Myo Quinn


How to make my 5-Ingredient Ground Beef Dinner

Run the rice before starting. Next, prepare all the ingredients before heating the pan as everything cooks in less than 5 minutes. It is enough for my husband and me. If I am also feeding my three children, I will double it.

  • 2 tablespoons neutral oil, such as avocado or vegetable.
  • 2 tablespoons grated ginger (from 2-inch pieces)
  • 2 tablespoons minced garlic (from 6 cloves)
  • 1 pound ground beef, any kind
  • 1 teaspoon kosher salt
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons agave, any sugar, or maple syrup
  • Cooked rice, for serving

Set a wok or a large heavy-bottomed skillet over high heat. Add the oil and when it starts to sizzle, add the ginger and garlic and cook, stirring constantly with a wooden spoon, until they turn a deep yellow, about 30 seconds.

Add the ground beef and salt, and use a spoon to flatten the meat into small pieces. Cook, stirring frequently, until no longer pink – this will take about 3 minutes.

Stir in the soy sauce and agave, and continue to cook until the beef is slightly darkened, about 1 minute. You don't want to cook it so long that the liquid evaporates—it won't be too mushy, but it will be a little wet and shiny. Refer to the picture below for what it looks like after each step: cooked ginger and garlic, browned beef, and glistening ground beef.

Serve over rice. If you want to go through the motions of eating more vegetables, top with chopped green onions and serve with sliced ​​Persian cucumber and carrots.

Just Recipes / Myo Quinn


3 Tips for Making My Gingery, Garlic Ground Beef

1. Ground beef: Use any type you like. 80% or 70% lean beef will be more fatty and release more liquid as it cooks. It is not necessary to remove it as it will just become part of the sauce. 90% lean beef will produce a dry final dish, which my family prefers.

If you want a leaner cut and more sauce, stir in 1/4 cup water or any kind of stock at the end. You may need to adjust the seasoning with more soy sauce and agave.

2. Soy sauce: If you only have full sodium soy sauce, don't salt the ground beef. Before serving, add salt to taste only if needed.

3. Ground ginger and garlic: I'm a big fan of microplanes—handheld graters that I use every day to grate fresh chilies, cheese, lemons, and ginger and garlic for this recipe. I have two sizes: a zester and a coarse grater, as shown below.

I keep whole ginger in the freezer and only grind what I need for cooking. Grinding frozen ginger is easier and safer than fresh because the fibers don't stick to the blade. You don't need to peel the ginger and can grate it on top of the pan.

Just Recipes / Myo Quinn


Shortcut rice I keep in my pantry.

Have you ever put off a recipe because cooking rice felt like a chore? I have, even though I grew up eating rice three times a day and I could make it blindly.

Whenever making rice from scratch feels like a hassle, I reach for Hetbahn, a microwavable instant rice and a ubiquitous pantry staple for rice-loving Koreans around the world.

Costco sells Bibigo Hetbahn, a popular brand of cooked white glutinous rice. The rice is portioned into single-serving bowls, and when microwaved for just 90 seconds, it's as delicious as freshly cooked rice. After all, Hetban's motto is “rice that tastes better than rice.” I keep it in my pantry all the time.

Just Recipes / Myo Quinn



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