Korean Beef and Veggies | Rice Bowls & Lettuce Wraps

This variation of Korean BBQ is one of our favorite meals! It can be cooked in under 20 minutes and is perfect served on rice or lettuce leaves for a healthier, low-carb option. Perfect for busy weeknights!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 1 pound ground beef
  • 1/4 cup brown sugar packed
  • 1/4 cup low sodium soy sauce or liquid aminos
  • 2 teaspoon sesame seed oil
  • 1/4 teaspoon ground ginger may add more, if desired
  • 1/4 teaspoon red pepper flakes may add more, if desired
  • 1 Tbsp vegetable oil
  • 4 to 5 cloves of garlic minced
  • 2 cups coleslaw mix
  • green onions optional
  • sesame seeds optional

Instructions
 

  • Heat vegetable oil in large skillet over medium high heat. Add garlic and cook until fragrant (or about 1 minute) and add in ground beef. Cook until brown, stirring often and breaking into crumbles as it cooks. Drain off fat.
  • While beef mixture is cooking, mix together brown sugar, soy sauce, sesame seed oil, ginger, and red pepper flakes.
  • Add in coleslaw veggies to meat, stir well and continue cooking for 1 minute over medium heat.
  • Stir in soy sauce mixture and cook for another 2 minutes.
  • Serve over rice or inside lettuce leaves. Garnish with fresh green onion and sesame seeds, if desired.
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