Step 1

Spray a nonstick skillet with olive oil, add the onion, ginger and garlic with a pinch of kosher salt. Heat on medium-low and sautè for 5 to 8 minutes or until tender.

Step 2

Add the beef to the pan and use a wooden spoon to break up the meat. Increase the heat to medium-high and cook until no longer pink.

Step 3

Lastly add in the korean bbq sauce, stir and heat through.

Step 4

Serve on jasmine rice, with spicy korean vegetable slaw and a fried egg on top. Garnish with sriracha and green onions.