Asian Garlic Beef Skillet Meal
Change your typical dinner up and serve this Asian garlic beef skillet meal. Ground beef, soy sauce, ginger, brown sugar, and veggies come together to create a tasty meal the family will love.
I love the fact that this garlic beef skillet meal is a one-pan meal that only takes 20 minutes to make. It’s perfect for busy weeknights or crazy days when you don’t want to spend a lot of time in the kitchen.
I haven’t shared many ground beef recipes yet, except the instant pot ground beef dinners, but hopefully, more will be coming.
Easy Asian Garlic Beef Skillet Meal
Serves: 6
Prep: 10 Minutes
Cook: 20 Minutes
Ingredients Needed:
- 2 lbs ground beef (we use 90/10 for this recipe)
- 1 tablespoon olive oil
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 1 tablespoon grated fresh ginger
- 2 tablespoons minced garlic
- 2 tablespoons brown sugar
- 2 tablespoon cornstarch
- 1 small bag of mung bean sprouts
- 1 cup matchstick carrots
- 1 bundle spring onions; diced
How to Make This Asian Garlic Beef Skillet Meal:
In a skillet add in ground beef and olive oil. Fry until ground beef is browned. I always drain the meat or pat it down with a paper towel just to get what little grease is left.
In a small bowl, use a whisk to mix together both soy sauces, ginger, garlic, and brown sugar. Mix in 2 tablespoons of cornstarch and mix well.
Turn the meat to low heat. Add in the liquid mixture and stir well. It will start to thicken on the meat.
Add in mung bean sprouts and cook for 3 minutes. Add in the onion part of the spring onions. Cook for 1 minute. Add in carrots.
Remove from stove and cover. Wait three minutes before serving so that the carrots soften up.
Serve over rice topped with the chive part of the spring onions.
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Asian Garlic Beef Skillet Meal
Ingredients
- 2 lbs ground beef (we use 90/10 for this recipe)
- 1 tbsp olive oil
- 1/4 c light soy sauce
- 1/4 c dark soy sauce
- 1 tbsp grated fresh ginger
- 2 tbsp minced garlic
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- 1 bag of mung bean sprouts
- 1 c matchstick carrots
- 1 bundle spring onions; diced
Instructions
- In a skillet add in ground beef and olive oil. Fry until ground beef is browned. I always drain the meat or pat it down with a paper towel just to get what little grease is left.
- In a small bowl, use a whisk to mix together both soy sauces, ginger, garlic, and brown sugar. Mix in 2 tablespoons of cornstarch and mix well.
- Turn the meat to low heat. Add in the liquid mixture and stir well. It will start to thicken on the meat.
- Add in mung bean sprouts and cook for 3 minutes. Add in the onion part of the spring onions. Cook for 1 minute. Add in carrots.
- Remove from stove and cover. Wait three minutes before serving so that the carrots soften up.
- Serve over rice topped with the chive part of the spring onions.
