Korean Beef Bowl
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Korean Beef Bowl calories by ingredient
Introduction
Note, reduce Gochujang to 1 tbsp for less heat. If still too hot, add additional tbsp brown sugar. Note, reduce Gochujang to 1 tbsp for less heat. If still too hot, add additional tbsp brown sugar.Number of Servings: 6
Ingredients
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16 oz Ground Beef 80% Lean Cooked & Drained (raw wt)
3 clove Garlic, minced
200 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 wine
2 tsp Ginger Root, minced
2tbsp Brown Sugar
2 tbsp Gochujang
1 cup Peas and carrots, frozen
Tips
Can be served over rice but nutritional information on rice not included.
Directions
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.
