Ingredients
Method
- Heat oil in a large skillet over medium-high heat. Once hot and rippling, add ground beef in 2-inch clumps, leaving space between pieces. Do not stir. Cook until the bottoms are dark brown and crisp, about 2 minutes. Flip and brown the other side for 2 minutes. Break the meat into small pieces with a spatula and cook until no longer pink, about 1 minute.
- Add ginger and garlic and stir for 30 seconds.
- Stir in soy sauce and agave syrup, scraping any browned bits from the bottom of the pan.
- Remove the skillet from the heat. Drizzle with sesame oil and season with salt and pepper to taste. Serve with cooked rice and optional toppings if desired.
Nutrition
Notes
The Secret to Texture: I cannot stress enough how important it is to let the beef sit undisturbed in the pan because that initial sear is where all that deep, caramelized flavor lives.
Sweetener Swaps: I often reach for honey or even a bit of brown sugar if I am out of agave, though I find the agave blends into the sauce most effortlessly.
Garlic Timing: I learned the hard way to wait until the very end to add my garlic and ginger so they stay fragrant and sweet instead of burning in the high heat.
Fresh Toppings: I always pile on extra sliced radishes and cucumbers because their cool crunch is the perfect contrast to the warm, salty beef.
Meal Prep Advice: I love making a double batch of this beef since it stays juicy and flavorful in the fridge for up to four days, making it my favorite quick lunch.
Pan Choice: I prefer using a heavy stainless steel or cast iron skillet here to get the best possible crust on the meat.