Ingredients
1 tbsp. vegetable oil
1 lb. ground beef (preferably 80/20)
1 tbsp. grated ginger
1 tbsp. minced garlic, from about 4 cloves
3 tbsp. soy sauce
2 tbsp. agave syrup (or any sweetener you prefer)
2 tbsp. sesame oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Cooked rice, for serving
Optional toppings: chopped scallion greens or cilantro, toasted sesame seeds, sliced radishes, cucumbers, red onions, or tomatoes
Preparation
Brown the ground beef and then caramelize it with agave syrup (or any sweetener you prefer)—the sugars melt, darken, and get nutty delicious. You won’t get the dark crispy bits if the beef isn’t browned properly. It’ll still taste amazing, but texture is half the delight! The recipe includes a beef browning 101. Once the meat drops into the hot pan, it’ll cook in no time. Have all your ingredients ready!
Step 1In a large skillet over medium-high heat, heat oil. When the oil is hot (rippling, but not smoking), add ground beef broken into small 2-inch clumps and with a little space between each piece. Don’t stir! Wait until the bottoms are dark brown and crisp, about 2 minutes. Flip and brown other side, about 2 minutes. Using the side of a spatula or large spoon, break meat apart into small pieces. Continue cooking until no longer pink, about 1 minute. Step 2Add ginger and garlic. Continue stirring for 30 seconds.Step 3Stir in soy sauce and agave syrup, scraping the dark bits stuck to the bottom of the pan. Step 4Remove skillet off the heat. Drizzle sesame oil and adjust seasoning to taste with salt and pepper. Serve with cooked rice and sprinkle with any of the optional toppings, if you’d like.
I’ve riffed on this with ground pork, turkey, and chicken. Even crumbled (firm) tofu was delicious: Break it up with your fingers, pat it dry with paper towels, and proceed. I love it most over a pile of snowy rice. It’s also perfect wrapped in lettuce leaves or sprinkled over a salad. Two notes:
Brown the ground beef and then caramelize it with agave syrup (or any sweetener you prefer)—the sugars melt, darken, and get nutty delicious. You won’t get the dark crispy bits if the beef isn’t browned properly. It’ll still taste amazing, but texture is half the delight! The recipe includes a beef browning 101. Once the meat drops into the hot pan, it’ll cook in no time. Have all your ingredients ready!
