Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Korean Beef Bowl

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 baby carrots sliced in half lengthwise

1 red bell pepper diced

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

sliced scallions and toasted sesame seeds for serving

Hot rice for serving

lime wedges

 Here is what you need to do.

In a large skillet heat up some oil and toss in the bell pepper, carrots and peas. After about a minute 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 with, garnish with the scallions and sesame seeds along with a lime wedge.

Let’s Eat!!

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