It’s FMF: Freezer Meal Friday. And to kick things off, I wanted to start with the recipe for one of my very favorite make ahead freezer meals — Quick Korean Beef. I’ve never actually eaten real Korean food, so I can’t attest to this recipe being particularly authentic. But I can tell you that it is delicious!
This Quick Korean Beef is a slightly modified version of the Korean Beef recipe found on one of my very favorite recipe sites, Six Sisters’ Stuff. If you compare my version to theirs, you’ll see that I’ve omitted the sesame oil (even lean beef has plenty of fat to make this dish tasty), swapped garlic salt for fresh garlic, and left out both the green onions and red pepper flakes based on my family’s taste preferences as well as to pare down the ingredient list. This makes mine an equally tasty, even simpler version. With just 5 ingredients and zero chopping involved, it comes together in minutes. WIN. Note that I’ve also quadrupled the Six Sisters’ version so that you get several nights of dinner out of one night in the kitchen.
Quick Korean Beef
4 lbs lean ground beef (I use the 91% lean beef found in the freezer section at Costco)
2 cups brown sugar
1 cup soy sauce
1 1/2 teaspoon dried ground ginger
garlic salt to taste
- Brown and then drain the lean ground beef.
- Add the soy sauce, brown sugar, ginger, and garlic salt to the beef and mix in thoroughly.
- Let cool completely before portioning into freezer-quality ziplock bags. You can put these together as individual portions in sandwich size bags. Or, what I tend to do, is portion out the approximate amount my family of four will eat in one sitting and put it into a slightly larger ziplock bag.
- On the day you want to eat this meal, you can either warm this beef through on the stovetop or defrost it on low-power in your microwave until hot. Voila! If I am thinking ahead, I like to put it in the fridge the morning I plan to serve it so that the warming process is even faster.
On the Side
- This dish is wonderful served over either white rice or quinoa. I make and freeze batches of both, portioning them into individual bags since my husband prefers rice, I prefer quinoa, and the kids vary from day to day. I then warm up the bagged rice or quinoa as I’m warming up the beef on the stovetop.
- I also buy pre-frozen bags of broccoli that I steam in the microwave or quickly boil on my stovetop to serve on the side. Frozen peas or green beans also pair well with the meat and rice/quinoa in this dish.
- If you’re willing to do a quick bit of chopping, I’ve found that raw baby carrots give this dish an extra crunch. The bright orange and green also look so pretty on the plate together.
This data comes from divvying up this big batch into 15 individual servings (or for my family, 5 big bags. I then serve up about 1/3 a bag apiece for my husband and I and split the remaining 1/3 between my 5-year-old and 2-year-old). Also note that this data is for the beef alone. If you’re counting calories or macros, be sure to account for any grains or veggies you eat on the side.
Calories: 308 | Fat: 11g | Carbs: 29g | Protein: 26g
There you have it! As far as quick, healthy, easy make ahead freezer meals go, this is one of the best recipes out there. Enjoy!