Total Time: 30 minutes | Serves 6
Ingredients
1 lb lean ground beef
1 large onion diced
1-2 inch fresh ginger minced
2 large garlic cloves minced
1 tbsp oil
1 bell pepper diced
2 medium zucchini diced
1 small eggplant diced
1 tomato diced (optional)
4-5 tbsp soy sauce // try Bragg’s liquid aminos
1 tbsp rice vinegar
3 tbsp maple syrup or honey
Ground black pepper to taste
Pinch red pepper flakes
4 green onion sprigs finely chopped
INSTRUCTIONS
Preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired.
Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally. Add zucchini, eggplant and tomato; saute for another 5 minutes, stirring occasionally.
Add soy sauce, rice vinegar, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir. Turn off the heat and sprinkle with green onion; stir again.
Serve Korean ground beef over brown rice or wrap in lettuce for lettuce wraps.