Korean Beef – Two Ways!

I LOVE this recipe!!  It has become one of my go-to recipes when I’m not feeling creative or just don’t feel like cooking period.  It’s super easy to make and it’s full of flavor!  Me and my husband aren’t always on the same page when it comes to carbs with our protein… He is a rice eating machine.  I am not!  So, when I made this meal, I made it two different ways.  One way for me and one way for him!  It’s a win win!  He’s happy, I’m happy, and our belly’s are happy!

You can make this with any ground meat.  I used beef, but it would totally work with lamb, turkey, or chicken too.   And if you’re not a fan of the sweet potato, like my husband, feel free to use a regular baking potato.  I added spinach because I feel like I HAVE TO HAVE SOMETHING GREEN with every meal… Completely optional!  OR…. Serve it with rice!  This would only take about 30 minutes, if that, to make with rice.   ENJOY!

Korean Beef Stuffed Sweet Potatoes2

Korean Beef - Two Ways!

  • Servings: 4
  • Print


  • 1 lb grass-fed ground beef or whatever ground meat you prefer
  • 1 tbsp sesame oil
  • 1 onion, small diced
  • 1 tbsp garlic, minced
  • 1/3 cup organic cane sugar
  • 1/4 cup coconut aminos
  • 1/2 tsp organic ground ginger
  • 1 or 2 pinches of crushed red pepper
  • salt and pepper to taste
  • 2 organic sweet potatoes OR your favorite rice 🙂
  • couple handfuls of spinach, optional
  • green onions, sliced for garnish, optional


Do you want sweet potatoes OR rice?  You decide!

  1. If you want sweet potatoes, preheat the oven to 400 degrees.  Wash the potatoes, drizzle a little olive oil all over them, and sprinkle with salt.  Wrap them up individually in foil and place on a sheet pan.  Cook 40-45 minutes or until they’re super soft.
  2. If you want rice, make your favorite rice accordingly.
  3. In a large saute pan or cast iron skillet, heat the skillet on medium heat and add the sesame oil.  Once your pan is hot, add the beef and cook until done.
  4. Add the onion and garlic to the meat and continue cooking until translucent.
  5. While the meat and onion mixture cooks, add the sugar, coconut aminos, ginger, and crushed red pepper flakes to a small bowl.  Whisk together and pour on top of the meat mixture.  Reduce the heat to low and let this simmer until your potatoes OR rice is done!
  6. Split the potatoes down the middle, top with a handful of spinach, and then top with the meat.  The meat will wilt the spinach just enough to not be too soggy!  Garnish with a little green onion, if you so desire, and eat it up!
  7. If serving with rice, just top your rice with the meat mixture and garnish with the green onions… Serve with a side salad and pour yourself a glass of vino!

Korean Beef and Rice2



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