Recipes | Dinner

FODMAP IT!™ Super Quick Korean Beef

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Learn How to Make Our Super Quick Korean Beef

With this Super Quick Korean Beef dish in your repertoire, dinner will be on the table in no time.

low FODMAP super quick korean beef On the Table in 15 Minutes

This dish came about when we had some extra ground beef in the Test Kitchen and it was dinnertime and we all needed to eat. Like now. We often make a big batch of rice and we happened to have some already made, which meant we just needed a flavorful beef dish using pantry items. That was the challenge.

Low FODMAP super quick Korean beef on a white plate

Fresh or Dry?

Sure, you could make this Super Quick Korean Beef with fresh ginger but we found that the ground ginger from the spice rack works in a pinch. We call this “Korean” because it combines typically used flavors like salty soy, sweet brown sugar, spicy hot pepper along with the aromatic ginger and toasted sesame oil, which are often used in Korean beef dishes.

Multi-task!

Multi-task and steam some green beans while stir-frying the beef and you will have dinner ready in 15 minutes! The sesame seeds are optional, but if you have them around (we store ours in the freezer) they add visual interest and texture to the dish. This dish was a FODMAP IT!™ recipe based on one that we found at Damned Delicious.

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low FODMAP super quick korean beef
4.5 from 18 votes

FODMAP IT!™ Super Quick Low FODMAP Korean Beef

Tangy, sweet and salty flavors combine in this super easy ground beef dish. If you have rice already made, dinner will be on the table in no time.

Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Dédé Wilson

Ingredients:

Preparation:

  1. Whisk together the brown sugar, soy sauce, toasted sesame oil, ginger and hot pepper flakes in a small bowl.
  2. Heat your wok or a large, deep skillet over medium-high heat. Add oil and heat until shimmering. Break meat with hands and add to hot wok or pan. Stir-fry the beef, breaking up with a spatula as you go. After about 1 to 2 minutes or when the beef is about halfway cooked through add the sauce and continue to stir-fry until beef is cooked all the way through. Add scallions and sesame seeds if using and give the beef one last toss. 

  3. Serve immediately with hot rice, white or brown. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the microwave or on the stovetop. (This makes a great lunch to take to the office, by the way).

If You Can Tolerate

  • Fructans: If you have passed the garlic fructan Challenge you can use 1 tablespoon regular vegetable oil and add 1 minced garlic clove along with the meat.

 

Course: Main Course
Cuisine: Korean

Nutrition

Calories: 260kcal | Carbohydrates: 15g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 570mg | Potassium: 419mg | Fiber: 1g | Sugar: 12g | Vitamin A: 0.7% | Calcium: 1.3% | Iron: 16.7%

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.


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