Korean Beef Bowl
Serves 4
I really like bowls. They are great for using up extra vegetables you have on hand. You don’t have to use what I did. Other options would be broccoli, zucchini, onions, green peas or green beans.
Instead of ground beef you could use chicken, turkey or even pork.
Here is what you need:
1 pound lean ground beef
splash of olive oil
1 cup carrots peeled and sliced at an angle
1 bunch of scallions, sliced
1 red bell pepper sliced
8 ounces of mushrooms, sliced
1 cup snow peas or sugar snap peas
3 cloves garlic finely chopped
½ cup brown sugar
½ cup soy sauce
1 tsp fresh minced ginger
1 TBS toasted sesame oil
½ tsp red pepper flakes (optional)
couple grinds of black pepper
Hot rice for serving
lime wedges
cilantro
Here is what you need to do.
In a large skillet heat up some oil and toss in the bell pepper, carrots, scallions and peas. After about 2 minutes add in the mushrooms. You want the vegetables to be crisp tender, not mushy.
Remove the veggies from the pan and set aside. Add the ground beef to the pan, season with a little salt and pepper. Break it up as you brown it.
In a glass bowl combine the garlic, soy sauce, brown sugar, ginger, toasted sesame oil, red pepper flakes and black pepper. Taste the sauce and adjust to your liking.
Add the vegetables back to the pan and pour the sauce over beef veggie mixture, let thicken a bit. Serve over hot rice and garnish with cilantro along with a lime wedge.
Let’s Eat!!