I always keep ground beef around here, it is perfect, we can defrost it for chili’s, taco, hamburgers, spaghetti sauce, and…that’s about it; until korean beef! This has moved up to the #1 spot for ground beef. It was so easy to make, less than 20 minutes, and the perfect meal. It is great for lunch or dinner and the leftovers are pretty stellar, too.
I served this for Ethan over rice and in romaine hearts for me. I don’t think you can go wrong either way, but I was partial to the romaine hearts. It gives it a great crunch and reminded me of those delicious lettuce wraps from P.F. Changs.
Ingredients: 1/3 cup of Maple Syrup 1/4 cup of Soy Sauce 1 tablespoon of Sesame Oil 1/2 teaspoon of Crushed Red Pepper Flakes 1/4 teaspoon of Ginger, ground 1 lb. of Ground Beef, lean 3 gloves of Garlic, minced Garnish: Green Onions, Sesame Seeds
First, in a small bowl, whisk together the maple syrup, soy sauce, sesame oil, red pepper, and ginger.
Now, brown the beef in skillet over medium-high heat, until no pink remains. Drain off any excess grease. Add the garlic to the beef and stir until fragrant, about 30 seconds. Add in the liquid, bring to a simmer and cook for 2 minutes, until most of the liquid has soaked into the beef and heated through.
Garnish with green onions and/or sesame seeds. Serve over rice or in romaine hearts.
Happy Cooking, The Barbee Housewife Source: Kitchen Simplicity