Korean Beef Bowls

The Ging raves about this recipe she adapted from How Sweet Eats. Serves 2. Enjoy!

INGREDIENTS

  • 1 cup uncooked jasmine rice

  • 1 pound lean ground beef

  • 3 tablespoons brown sugar

  • 3 tablespoons low sodium soy sauce

  • 2 tablespoons toasted sesame oil

  • 1 tablespoon chili garlic sauce

  • ¼ teaspoon freshly ground ginger

  • 4 green onions, thinly sliced

  • 1 carrot freshly grated

  • 1 zucchini squash, spiralized (The Ging uses 4 or more)

  • 1-2 Tablespoons sesame seeds

PREPARATION 

  1. Cook the rice.

  2. Meanwhile, brown the beef in a large skillet over medium heat, breaking it apart with a wooden spoon until it's in small pieces, and the fat is rendered and cooked out. Once the beef is browned, stir in the sugar, soy sauce, sesame oil, chili garlic sauce and ginger. Reduce the heat to low and stir well, cooking for 5 minutes. Stir in the green onions, then the spiralized zucchini and cook until the zucchini is tender-crisp but not mushy, 1-2 minutes.

  3. Spoon the rice in bowls and top with the beef and zoodles. Grate a bit of carrot on top, sprinkle with the sesame seeds and serve.

RecipesSusan JohnsonComment