Name: Korean Beef Bowls or Lettuce Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 - cup brown sugar, packed; 1/2 - cup reduced sodium soy sauce; 3 - teaspoons sesame oil; 3/4 - teaspoon crushed red-pepper flakes, or more to taste; 1 - tablespoon fresh ginger, finely chopped; 1 - tablespoon vegetable oil; 4 - cloves garlic, minced; 2 - pounds ground beef; garlic powder, to taste; onion powder, to taste; 2 - 3 green onions, thinly sliced; 1/4 - cup water chestnuts, chopped small; 1 - head butter lettuce

This easy Korean Ground Beef taste just like Korean Bulgogi. Best served over steamed rice or add the beef mixture inside lettuce to make easy lettuce wraps.

This Korean Beef is one of the tastiest recipes that I have ever made! I grew up in Hawaii and ate traditional Bulgogi (Korean Beef BBQ) on many of occasions. Bulgogi is made with thin slices of ribeye, tenderloin or sirloin that is marinated in a sweet and savory Korean BBQ Sauce and grilled. I don't get to enjoy traditional Beef Bulgogi as much as I would like to, but this Korean beef is a delicious substitute.

This quick version is made with lean ground beef, that's cooked in a sweet, semi spicy Korean BBQ sauce flavored with soy sauce, garlic, brown sugar, sesame oil, crushed red pepper and fresh ginger. I like to add green onions and chopped water chestnuts to the meat mixture because it gives it a good flavor and a nice crunch. Serve this Korean beef with stir fried veggies and steamed Jasmine rice. I like to add the meat and rice inside butter lettuce wraps, but my family prefers it over rice.

How to make Korean Beef Bowls

Heat the vegetable oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef, half of the green onions, onion powder, garlic powder and pepper to taste. Cook until browned, about 7-10 minutes, making sure to crumble the beef as it cooks, drain excess fat.

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and chopped fresh ginger.

Add the soy sauce mixture and chopped water chestnuts into the skillet and stir until well combined. Allow the mixture to simmer on low until heated through, about 10 - 15 minutes.