A quick and easy meal on the table in 30 minutes using delicious lean Falkner Farms ground beef is perfect for a busy week night.'
Traditional Korean beef or Beef Bulgogi is made with lean cuts of beef, usually flank steak and served over steamed rice. In an effort to please the very tough food critics in our house, I stumbled on a quick version of Korean beef using ground beef. This quick version is served over steamed rice and possessed all the traditional flavors: ginger, garlic, sesame and a sweet soy based sauce. I substituted rice linguine for the rice, for a change of pace. A quick and easy meal on the table in 30 minutes using delicious lean Falkner Farms ground beef is perfect for a busy week night.
1 lb. Falkner farms ground beef 4 green onions, sliced (white and green parts) 2 tsp. fresh minced garlic 2 tsp. sesame oil 1 in. long knob of fresh garlic, peeled and grated finely 1/2 c. reduced sodium soy sauce 1/3 c. plus 1 TBSP brown sugar 1/3 c. plus 2 TBSP water 2 TBSP sesame seeds 16 oz. rice linguine
Brown ground beef in a skillet. Add ginger, garlic, green onion and sesame oil. Add all remaining ingredients except sesame seeds and cook on low in a covered skillet until sauce thickens and flavors marry approx 20 minutes. Keep warm until the noodles are ready.
Meanwhile soak and cook rice noodles according to package directions. Drain and put directly into sauce. Toss to coat. Garnish with sesame seeds and serve.
Makes 3-4 dinner servings.
To peel ginger root, gently rub the side of spoon on the peel of the ginger. The peel will come right off. I find that a microplane grater does a wonderful job to grate the ginger. The consistency you are looking for is a paste. Fresh ginger is expensive and I hate to see it go to waste. Fresh ginger can be stored in the freezer. When ready to use the ginger, simply take it out of the freezer, peel and grate directly into the recipe. There is no need to defrost. Store any unused portion in the freezer. Freezing ginger does not affect the taste at all.