Step 1

Cook rice as per package instructions. I usually make Instant Pot brown rice.

Step 2

While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used beef thawed in Instant Pot, so I cooked it less time. It is a miracle recipe!

Step 3

Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.

Step 4

Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally.

Step 5

Add zucchini and eggplant; saute for another 5 minutes, stirring occasionally.

Step 6

Add soy sauce, rice vinegar,  maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir.

Step 7

Turn off the heat and sprinkle with green onion; stir again.

Step 8

Fluff rice with a fork and serve Korean ground beef over it.