I’m always on the lookout for simple, quick and tasty meals that don’t break the bank, and that our family will be excited about eating. When I came across this recipe it immediately piqued my interest and got added to the meal plan, but I did not expect us to love it quite so much.
This is an über simple meal that’s packed with flavour. The coating is sticky and sweet with a bit of heat, and is very reminiscent to ginger beef (to me), just without all the deep frying. I healthified ours a bit by using maple syrup instead of brown sugar. We made it with brown sugar the first time but swapped it with maple syrup the next, and we couldn’t tell the difference. Feel free to use whichever you prefer.
This dinner may not look like much, but trust me it’s a winner. And the fact that it can be made, from start to finish, in under 30 minutes makes it a weeknight dinner staple around here.
Korean Beef Bowl
- 1 cup uncooked brown or white rice
- 1/3 cup maple syrup (or brown sugar, packed)
- 1/4 cup soy sauce*
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red-pepper flakes
- 1/4 teaspoon ground ginger
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 2 green onions, thinly sliced
Cook rice according to package directions.
Mix together syrup, soy sauce, sesame oil, red pepper flakes, and ground ginger in a small bowl. Set aside.
Brown ground beef in a non-stick skillet, set over medium-high heat. Once cooked, drain off any excess fat. Add garlic to skillet and sauté for 30-60 seconds, until fragrant. Stir in sauce and half of green onions. Bring to a simmer and cook for 2 minutes until well coated and heated through. Garnish with remaining green onions. Serve over rice.
Makes: 4 servings
*If making gluten free, make sure to use gluten-free certified soy sauce.
Adapted from Damn Delicious. Originally from Lizzy Writes.
I have a tendency to stay away from foods with weird names that I don’t recognize. I’ve come to the realization that I’ve been doing myself a great disservice. I’ve been missing out on tons of great food just because it doesn’t look like something I would normally eat.
This Vegetable Bibimbap definitely falls into that category. I almost flipped past it on my newest iPad edition of Everyday Food. But then I got after myself and decided to take a look at the ingredient list and found that it actually contained a lot of the foods we love, even if they were in a different format then I was used to. I decided to get out of my comfort zone and give it a try.
I’m so glad I did.
It was a simple meal with a great authentic (Korean) taste. I was a little hesitant about stir-frying cucumber because floppy cucumber didn’t sound great to me, but I was proved wrong and discovered that I like warm, floppy cucumbers. Who would have guessed? I wasn’t too sure about the egg either but everything just worked so well together and had a great Asian flavor.
I wasn’t too nit-picky about cutting the vegetables julienne since I was just serving it to my family. That’s definitely the most time-consuming part of the recipe. But, if you’re not too picky it really doesn’t take too long (or if you’ve got mad knife skills. I do not.).
This recipe has reconfirmed the fact that I need to take a step back from my American food rut and enjoy making something different.
Do you skip by recipes with names you don’t recognize or do they pique your interest?
This recipe uses toasted sesame oil, which I think is a worthwhile ingredient to keep in your pantry if you enjoy making Asian food. It adds much more authentic flavour to many dishes, and since you don’t use much in one recipe it lasts a long time.
- 3 carrots, cut into matchsticks
- 1 garlic clove, thinly sliced
- 4 green onions, thinly sliced (white and green parts separated)
- 3/4 pound shiitake mushrooms, trimmed and thinly sliced
- 1 English cucumber, cut into matchsticks
- 5 cups (5 oz) baby spinach
- 4 teaspoons toasted sesame oil
- hot cooked rice, for serving
- Sriracha sauce, for serving (optional)
Add a small bit of oil to a large nonstick skillet, heat over medium-high. Add carrots and cook until crisp-tender (3 minutes). Add garlic and white part of the green onion; cook just until fragrant (1 minute). Add mushrooms; cook for 4 minutes. Add cucumber and baby spinach; cook until softened (3 minutes). Stir in soy sauce; toss to coat. Remove vegetables to serving platter; wipe out skillet.
Add a small amount of oil to the skillet and heat over medium. Add eggs and cook, without flipping, until whites are set but yolks are still runny (5 minutes).
To serve: Place rice in a bowl. Top with vegetables and an egg. Drizzle with a little bit of toasted sesame oil, sprinkle with green parts of green onions. Serve with Sriracha sauce, if desired.
Adapted from Martha Stewart.