Korean Ground Beef with Vegetables

I modified this classic recipe to give an alternative for low fodmap options

2026-05-17T22:25:53.032Z • 10 min prep + 15 min cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 3 cup mixed Asian vegetables (select 3):
• 1 cup Bok Choy, sliced
• 1 cup Gai Lan, sliced
• 1 cup fresh sprouts (mung bean or alfalfa)
• 1 cup Tatsoi
• 3/4 cup Chinese Cabbage (Napa)
• Other:
• 1 lb ground beef
• 1.5 tbsp soy sauce
• 1.5 tbsp pure maple syrup
• 3 tbsp sesame oil, divided
• 1/4 tsp red chili flakes, dried
• 1 tbsp fresh ginger, grated (peeled)

Instructions

1. In a pan over medium-high heat, add ground beef and break up the meat as it cooks, stirring frequently, until fully cooked through (approximately 5–7 minutes). Drain excess fat if needed.
2. While the beef cooks, combine in a small bowl: soy sauce or tamari, coconut aminos, maple syrup, 1 tbsp sesame oil, red chili flakes, and minced ginger. Whisk together until well combined.
3. Pour the sauce mixture over the cooked ground beef and stir well to coat evenly.
4. Bring the mixture to a gentle simmer over medium heat and cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly and coats the meat. Set meat aside.
5. Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add cabbage first and grill for 1 minute, then add the bok choy, gai lan, and/or tatsoi and cook for 2 to 3 more minutes. Add the sprouts for the last minute.
6. Plate the beef and vegetables and serve immediately.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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