Korean Beef Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz Ground Beef 80% Lean Cooked & Drained (raw wt) 3 clove Garlic, minced200 gram Peas ( Mann's sugar snap peas ) per 1 cup or 85g 1.5 cup Bell peppers (Green, Red, Yellow, Orange) 1 tsp Extra Virgin Olive Oil .5 cup, chopped Onion.33 cup Soy Sauce 2 tsp Sesame Oil 2 tsp Argo Cornstarch 2 tbsp Eden Mirin-rice cooking wine2 tsp Ginger Root, minced2tbsp Brown Sugar2 tbsp Gochujang1 cup Peas and carrots, frozen
Whisk brown sugar, soy sauce, mirin, Gochujang, sesame oil, cornstarch, and 1\4 tap pepper in a bowl. Set aside.
Brown beef and onion over medium high heat. Add garlic and ginger and saute 30 seconds more. Add sauce mixture and bring to a boil. Reduce to simmer and cook until thickened, 5 minutes. Remove from pan and keep warm.
In same pan, add 1tsp olive oil and heat over medium high heat. Add veggies and cook until desired tenderness, 2-3 minutes.
Add meat back in and serve, topped with green onions.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WINTERFYRE.
Brown beef and onion over medium high heat. Add garlic and ginger and saute 30 seconds more. Add sauce mixture and bring to a boil. Reduce to simmer and cook until thickened, 5 minutes. Remove from pan and keep warm.
In same pan, add 1tsp olive oil and heat over medium high heat. Add veggies and cook until desired tenderness, 2-3 minutes.
Add meat back in and serve, topped with green onions.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WINTERFYRE.
Nutritional Info Amount Per Serving
- Calories: 245.9
- Total Fat: 12.3 g
- Cholesterol: 44.7 mg
- Sodium: 987.0 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 2.5 g
- Protein: 16.7 g