1
½
2
1
1
1
1
lb. ground beef (I use lean, 85/15)
large yellow onion, diced
cloves garlic, minced or 1 tsp. garlic paste
heaping tsp. ginger paste/grated ginger
heaping tsp. white miso
heaping tsp. brown sugar, plus extra
tsp. chili flakes
Salt and lots of pepper
In a large skillet on medium heat, add diced onions to 1 Tbsp of olive oil.
Let onions soften for 2 minutes, then add the garlic and ginger. Stir and fry for another 2 minutes. If the pan looks dry, feel free to add a bit more oil.
Add your ground beef and begin to brown it. Your browning is only complete when 97% of the water in the pan has disappeared. This may take up to 10 minutes, be patient!
Only after the majority (97% lol) of water has evaporated, stir in your miso, brown sugar, chili flakes, and salt/pep.
This is where I get asked: how do I get my beef crispy?? After all the ingredients are combined and you think your beef is cooked—do not be fooled! Press your beef flat against the pan and let it sit undisturbed on low heat for 3-5 minutes. This is the caramelization moment your beef has been waiting for.
Lift up a few pieces of beef to see if the underside has browned properly. If so, stir it around like normal and sprinkle a little extra brown sugar. Repeat the flattening/caramelizing process in step 5.
Taste beef in case it needs a bit more salt or pep. This crispy beef is ready to be eaten atop ramen, rice, cheesy pasta, or pretty much anything savory.
