I have all four kids home this week for Spring Break–which is such a rare treat! And though we have some fun stuff planned, Monday was spent Spring cleaning, running errands, and just hanging out at the house. Luckily, my crazy kids are just like me, they love Target, so there were no complaints when we headed there for some returns and shopping for storage bins to help organize the girls’ room. And because I didn’t want to make a separate trip to the grocery store, I decided to pick up stuff for dinner while we were there (yay for Super Target). I had all the basics for this recipe in my pantry, so I just needed to grab the veggies and beef.
This dinner is so simple and easy to cook, it literally takes 15 minutes. If you make it with white rice start it at the same time and you’ll have fresh rice waiting to serve with the beef. I cooked brown rice in my rice cooker earlier in the day and left it on warm.
We have a big family–four kids and two adults–so I doubled the recipe and we had leftovers. And this was delicious as a next day meal!
Korean Beef Bowl
- 1 lb grass fed beef
- Olive Oil Spray
- 1 bag broccoli florets
- 1 bag (16 oz) chopped carrots (or veggies of your choice)
- 4 scallions, thinly sliced
- 1/4 cup low sodium soy sauce
- 1/4 cup packed brown sugar
- 6 cloves minced garlic
- 1.5 TB Sesame Oil
- Crushed red pepper
- 1/4 tsp ground ginger
- Cooked rice (brown or white, your choice!)
- In a small bowl, whisk together brown sugar, soy sauce, sesame oil, and ginger. Set aside.
- Lightly spray wok and sautee veggies, adding in about 1 TB water. (Or, steam in microwave) Set aside.
- Spray wok again and garlic and cook for a few minutes. Then add in beef, cook until it is browned evenly into small, crumbled pieces.
- Add sauce, green onions and the sauteed veggies. Mix well.
- Serve over rice and add (or omit) crushed red pepper flakes.
I started with the veggies–you can steam them in the bag in the microwave, but I prefer to sautee them–just with olive oil spray and a tablespoon or so of water–I like my veggies al dente so the wok seems to work best for me. If you look up other Korean Beef Bowl recipes you’ll see they typically only use green onions, but I wanted to make this a complete meal for our family so I used carrots and broccoli–I think you can use almost any veggie or omit them completely.
After they were cooked, I set the veggies aside and browned the beef, making sure to cook evenly and into small pieces. Chris had already bought one pack of grassfed ground beef at the grocery store over the weekend, so I picked this one up at Target. We prefer at least 85%-15% ratio but I mixed this with what he had. And to be honest, my teeny tiny kids can use the extra fat.
Serve over rice and add as much (or little) red pepper flakes for some yummy flavor.
I’d love to hear: Does your family eat only brown rice? White rice? Or are you like us–whatever you have on hand?
Never Give Up,