Korean Bowl Recipe

• servings: 4 servings
• active time: 8 minutes
• total time: 28 minutes

Ingredients

1 pound lean ground beef

1/4 onion, chopped

3 garlic cloves, minced (may sub 3/4 tsp garlic powder)

2 teaspoons freshly grated ginger (may sub 3/4 tsp ground ginger)

4-5 cups cooked rice/quinoa, sprialized veggies

1/3 cup low sodium soy sauce

2-3 tablespoons brown sugar (See Note)

1 tablespoon honey

2 tablespoons rice wine (may substitute dry sherry)

2 tablespoons Gochujang (or more if desired*)

2 teaspoons toasted sesame oil

1/4 teaspoon pepper

2 teaspoons cornstarch

chili sauce to taste

1 teaspoon neutral oil

1 large zucchini, sliced

1 red bell pepper, chopped

1 carrot, thinly sliced

*may add or substitute different vegetables

green onions

chili paste

sesame seeds

Directions

Whisk together Korean Sauce in a medium bowl. Set aside.

Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.

Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. Remove from skillet but do not wipe out.

Add one teaspoon oil and heat over medium-high heat. Add zucchini, carrots and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.

Layer 4 bowls with rice/quinoa and top with Korean beef and vegetables.