Korean Beef Bowls with Veggies

I’ve been dragging so much this week. First, the Super Bowl. Or more like, lying in bed reading and paying attention during commercials. Which, by the way, were totally underwhelming. My current book club book (Smoke Gets in Your Eyes: And Other Lessons from Crematory) was much more entertaining. But in all seriousness, Justin’s outfit? Ew.

Then along came my hockey game on Monday night which was supposed to start at 9:20pm but was really more like 9:40pm. I was driving home at 11pm WIDE awake. After showering, I curled up with my Kindle in bed and Piper promptly started to cry. She cried off and on for the next 1 ½ hours until I caved and gave her a few ounces of milk. Needless to say, it wasn’t enough sleep.

The upside is that my ankle is feeling better after giving it some rest and I’m also going to the podiatrist tomorrow. That makes me feel like an old lady. Podiatrist! The x-ray showed that I have an extra bone (!?) in my left ankle that is creating “posterior impingement” and I also have mild bone spurs. I’ll find out more tomorrow, but it was discouraging news.

I guess the upside is that I’ve had a bit more time to devote to creating especially delicious meals. And not just delicious, but unique and things we’ve never had before. Like this recipe.

We don’t eat a TON of beef, but we definitely like it. What I love most about this recipe is how flavorful the beef is and how versatile the meal can be. Don’t like quinoa? Use brown rice. Or even pasta. Don’t care for zucchini? How about mushrooms or snap peas?

Perhaps the BEST part of this recipe is how quickly it comes together. Plus, I tried a new ingredient – Gochujang paste! So flavorful – and available on Amazon. Get some, stat! Enjoy!


Korean Beef Bowls with Veggies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (1 cup rice with 5 oz meat mixture + vegetables)
 
Ingredients
Sauce:
  • ⅔ cup low-sodium soy sauce
  • 5 Tbsp brown sugar
  • ¼ cup rice wine vinegar
  • ¼ cup Gochujangor paste*
  • 4 tsp toasted sesame oil
  • ½ tsp black pepper
  • 4 tsp cornstarch
Stir Fry:
  • 2 lbs 90% lean ground beef
  • 1 onion, chopped
  • 5 garlic cloves, minced
  • 1½ Tbsp freshly grated ginger
  • 1 Tbsp olive oil
  • 2 zucchini, cut into half-moons
  • 2 red bell peppers, seeds removed and chopped
  • 3 carrots, thinly sliced
  • 8 cups hot cooked quinoa
Instructions
  1. Whisk together the sauce ingredients in a small bowl; set aside.
  2. In a large skillet over medium heat, cook the beef and onions. Break up the meat with a wooden spoon until meat is no longer pink, about 5-6 minutes. Add the garlic and ginger, stir constantly for 30-60 seconds or until fragrant. Add the sauce and cook for 3-4 minutes or until sauce is thickened and onions are tender. Remove meat to a serving bowl and cover with foil to keep hot.
  3. Return skillet to heat, add olive oil, and increase to medium-high heat. Once hot, add the zucchini, bell pepper, and carrot, stir frying until tender-crisp.
  4. Serve beef and vegetables over hot quinoa,
Notes
*Gochujangor paste was not available in my local grocery store, but I was, of course, able to find it on Amazon.com

Recipe from Carlsbad Cravings
Nutrition Information
Serving size: 8 servings (1 cup rice with 5 oz meat mixture + vegetables) Calories: 504 Fat: 12.3 Carbohydrates: 63.5 Sugar: 15.4 Sodium: 1,056 Fiber: 7.8 Protein: 34.4 Cholesterol: 60
Be well,

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2 Comments

  1. February 9, 2018 / 9:13 am

    Just yum – I am putting this on my menu this week, although I may tone done the brown sugar a bit – was the amount you posted really sweet or did it balance with the heat??

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