Description
A quick and savory weeknight dish featuring caramelized beef, tender veggies, and a runny scrambled egg over hot rice.
Ingredients
- 1 lb ground beef
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated or finely minced
- 2 green onions, thinly sliced (reserve some for garnish)
- 1 cup vegetables (bell peppers, carrots, or a mix), chopped small
- 1 egg
- 2 tbsp soy sauce (use reduced-sodium if preferred)
- 2 cups cooked rice (short- or long-grain)
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat and add the sesame oil.
- Add the minced garlic and grated ginger; sauté for about 1 minute until fragrant but not browned.
- Increase heat to medium-high and add the ground beef. Break it up and cook until fully browned and no longer pink. Drain any excess fat if needed.
- Stir in the soy sauce. Taste and season with salt and pepper as desired.
- Add the chopped vegetables to the skillet and cook until tender-crisp, about 3–5 minutes.
- In a separate small pan, scramble the egg over medium-low heat until softly set.
- Divide the cooked rice among bowls. Top each bowl with the beef-vegetable mixture, then place the scrambled egg on top.
- Garnish with sliced green onions and optional toppings.
Notes
For a gluten-free option, use tamari in place of soy sauce. Leftovers can be stored in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean