This 20 Minute Korean Beef Bowl recipe is a shortcut version of traditional Korean Bulgogi Beef served over white rice.
Heat oil in a large skillet. Add in beef crumbling as you cook it and saute until brown, 4-5 minutes. Drain any excess fat.
Add in garlic and ginger and cook for an additional minute.
Meanwhile in a small bowl whisk together brown sugar, soy sauce, sesame oil and red pepper flakes.
Stir the sauce mixture into the beef and simmer for 2-3 minutes until the sauce is heated through and thickened.
Sprinkle with green onions and sesame seeds for garnish, if desired. Serve immediately over a bed of white rice.