Mince, what a suppertime saviour it is. I was pretty much brought up on mince, my Mother had at least 4 brilliant standby mince heavy recipes on hand at all times. Well now, I am about to add another to that list. My Korean Beef has taken the Lucy Loves household by storm and is definitely here to stay.
This is a brilliant recipe and so quick. In around 20 minutes, the Korean Beef is done and dusted and the licked-clean plates are in the dishwasher. The beef is sweet, lightly spiced and tasty. It’s warming, comforting and there’s nothing in it to offend a single member of the family. This dish is loved by us all, so it gets a huge tick and a gold star from me.
This recipe will be on lucyloves.uk.com later on this week.
Korean Beef Recipe
You will only need a large frying pan
Serves 3 to 4, or two teenage members of my family
500g beef mince
3 cloves garlic, crushed
70g soft brown sugar
60ml soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger, ground, freshly grated or lazy from a jar
1/2 to 1 teaspoon dried chilli flakes, dependent on your spice tolerance
A splash of water, about 50ml
Toasted sesame seeds, chopped spring onions to garnish, rice to serve
Put your rice on to cook *see below* and toast a tablespoon of sesame seeds in a dry frying pan for around 30 seconds for your garnish. When you can smell the seeds toasting they will be almost ready.
Heat a large frying pan until good and hot. Add the minced beef, break up and stir so it browns evenly. Squeeze in the crushed garlic and continue cooking the beef until no longer pink and cooked through, this should take between 5 and 10 minutes in total. In a bowl combine the brown sugar, soy sauce, sesame oil and chilli flakes, stir well. Pour this onto the beef and stir so everything is coated. Pour in a splash water then leave to bubble away for a couple of minutes.
Serve, piping hot, with rice, toasted sesame seeds and chopped spring onions.
* A note on cooking rice.
Everyone has their own way of cooking rice, I have had most success cooking it this way. Unless specified I use white or brown basmati rice.
The method is to bring a pan of water to the boil, add your rice and turn down to simmer for 10 to 12 minutes, or until cooked. Strain through a colander or sieve and leave the rice in the colander for a couple of minutes, covered with a clean tea towel to absorb excess steam. Fork the rice up and serve.
