Ingredients:

  • 1 lb Lean ground beef (90/10)
  • 2 tbsp Cornstarch
  • 0.5 tsp Black pepper
  • 0.25 cup Low-sodium soy sauce
  • 0.25 cup Water
  • 3 tbsp Dark brown sugar
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Fresh ginger, grated
  • 4 cloves Garlic, minced
  • 1 bunch Green onions, sliced into 1-inch pieces
  • 1 tsp Red pepper flakes
  • 1 tsp Sesame seeds

Instructions:

  1. Whisk the sauce. Combine 0.25 cup soy sauce, 0.25 cup water, 3 tbsp dark brown sugar, and 2 tbsp cornstarch in a small bowl until smooth. Note: This ensures the starch is evenly distributed before it hits the heat.
  2. Sear the beef. Heat 1 tbsp sesame oil in a large skillet over medium high heat until a drop of water sizzles instantly.
  3. Brown the meat. Add 1 lb ground beef and 0.5 tsp black pepper. Cook 5 minutes, breaking it into small crumbles, until no pink remains and edges are crispy.
  4. Drain the fat. Tilt the pan and spoon out excess grease. Note: Leaving too much fat will prevent the sauce from emulsifying and clinging to the meat.
  5. Bloom the aromatics. Stir in 1 tbsp grated ginger and 4 cloves minced garlic. Cook 1 minute until the air smells intensely fragrant.
  6. Add the heat. Sprinkle in 1 tsp red pepper flakes. Note: Heating the flakes in the oil wakes up the capsaicin for better spice distribution.
  7. Thicken the glaze. Pour in the sauce mixture. Cook 2-3 minutes while stirring constantly until the sauce becomes thick and translucent.
  8. Introduce the crunch. Toss in the 1 inch pieces of green onions.
  9. Flash cook onions. Sauté for 30 seconds until the onions turn bright green but remain snappy.
  10. Final Garnish. Remove from heat and sprinkle with 1 tsp sesame seeds.