Ingredients
The following ingredients have 4 Servings
- 1 pound lean ground beef
- 1/4 onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 4-5 cups cooked rice/quinoa, sprialized veggies
- 1/3 cup low sodium soy sauce
- 2-3 tablespoons brown sugar ((See Note))
- 2 tablespoons rice wine (may substitute dry sherry)
- 2-3 tablespoons Gochujang (or more if desired*)
- 2 teaspoons sesame oil
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 1 carrot, thinly sliced
- *may add or substitute different vegetables
- green onions
- chili paste
- sesame seeds
Instruction
- Whisk together Korean Sauce in a medium bowl. Set aside.
- Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.
- Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. Remove from skillet but do not wipe out.
- Add one teaspoon oil and heat over medium-high heat. Add zucchini, carrots and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.
- Layer 4 bowls with rice/quinoa and top with Korean beef and vegetables.
