Korean Beef Bowl

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

1 pound lean ground beef (I used 93% lean)

3 tablespoons low sodium soy sauce (plus additional to taste, divided)

1 1/4 cups minced scallions (both green and white parts, from about 1 small bundle, divided)

1 tablespoon minced garlic (about 3 cloves)

2 tablespoons rice vinegar

2 tablespoons honey

2 tablespoons minced or finely grated fresh ginger

1/4 teaspoon red pepper flakes (plus additional to taste)

1 tablespoon sesame oil (plus additional to tase)

Cooked brown rice (quinoa, or cauliflower rice)

1 1/2 cups shredded carrots (see recipe notes to pickle them for an upgrade)

Thinly sliced seedless cucumbers (Persian-style or English/hot house)

Toasted sesame seeds

手順

Pickle the carrots and/or cucumbers if desired (see recipe notes—I highly recommend).

Brown

In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 5 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 30 seconds.

Stir

While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce.

Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).

Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.

栄養

• サービングサイズ: 1 (of 4); heaping 3/4 cu
• カロリー: 303 kcal
• 脂肪総量: 15 g
• 飽和脂肪: 5 g
• コレステロール: 74 mg
• 炭水化物総量: 17 g
• 食物繊維: 2 g
• 糖質総量: 12 g
• タンパク質: 24 g