Ingredients:

  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/4 cup (50g) brown sugar, packed
  • 1 tbsp (15ml) sesame oil
  • 1 tsp (5ml) sriracha
  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) neutral oil
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 3 green onions, sliced

Instructions:

  1. Whisk the soy sauce, brown sugar, sesame oil, and sriracha in a small bowl. Stir until the sugar is completely dissolved so you don't get sweet clumps.
  2. Heat the neutral oil in your skillet over medium high heat. Wait until the oil shimmers and almost looks like it's waving.
  3. Add the ground beef in a thin layer. Press it down slightly with a spatula and leave it undisturbed for 3-4 minutes until a mahogany colored crust forms on the bottom.
  4. Break the meat apart using your spatula. Continue cooking until no pink remains and the beef is fully browned.
  5. Stir in the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 60-90 seconds until the garlic is translucent and smells fragrant.
  6. Pour the sauce mixture over the beef. This is where the magic happens.
  7. Stir constantly for 2-3 minutes until the sauce bubbles and reduces into a thick, glossy glaze that clings to the meat.
  8. Remove the pan from the heat immediately. Stir in the green onion tops for a burst of color.