Korean Ground Beef and Rice Bowls

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 20 minutes

Składniki

1/2 pound lean ground beef (90% lean)

3 garlic cloves (minced)

1/4 cup packed brown sugar (see notes)

1/4 cup reduced-sodium soy sauce (see notes)

2 teaspoons sesame oil

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

2 cups hot cooked white or brown rice

sliced green onions and sesame seeds for garnish

Wskazówki

• In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.

• Drain the grease.

• In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper.

• If adding frozen veggies to the stirfry, add them and the drained meat back to the pan and set the temperature back to medium-low. Place a lid over the pan to use steam to further cook the veggies.

• Once the veggies are close to al-dente, pour the sauce into the pan let simmer for another minute or two.

• Serve over hot rice and garnish with green onions and sesame seeds.

Notatki

Meg’s Version Notes:

• Use Coconut Aminos instead of soy sauce, and half the brown sugar

• Half the amount of crushed red pepper flakes

• For a good protein to rice ratio make 1.5 cups of rice per lb of beef used

• Very good with brocoli mixed in

Substitutions for chili flakes:

• Cayenne pepper (pinch)

• Chipotle (pinch)

• Hot Sauce (dash)

Wartości Odżywcze

• Kalorie: 238 kcal
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 3 g
• Cholesterol: 70 mg
• Sód: 610 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 14 g
• Białko: 25 g