Korean BBQ Beef Bowl

This sweet, salty, slightly spicy dish is something I like to do when I’m down to ground beef in the freezer and tired of all the old standbys. Can be doubled, tripled (or multiplied however many times as you have a pan big enough for). Ready in 20 minutes or so.

Ingredients

• 1 lb (454g) ground beef (93% lean used for nutrition calculation)

• ¼ cup (50g) brown sugar

• ¼ cup reduced sodium soy sauce

• 2 tsp sesame oil

• ½ tsp red pepper flakes (or to taste)

• ¼ tsp ground ginger

• 1 tbsp vegetable oil

• 3 cloves garlic, minced

• 2 green onions, thinly sliced (for garnish, optional)

• 1 tsp sesame seeds (for garnish, optional)

Method

1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger. (In a separate pot, start your rice cooking now, if you’re serving over rice.)

2. Heat vegetable oil in large skillet, add garlic and cook (stirring constantly), until fragrant, but not browned. Add ground beef and cook until browned, making sure to crumble it well as it cooks for best mixing with sauce. Drain excess fat if desired before adding sauce.

3. Stir in sauce mixture, allow to simmer until heated through, serve immediately over rice.

Nutrition per serving based on 4 servings per recipe: 338 Calories, 15.7g fat (4.7g saturated, 0.3g naturally occurring trans fat), 99.8mg cholesterol, 488.4mg sodium, 825mg potassium, 16.1g carbs (0.3g fiber, 13.7g sugar, of which 12.5g are added sugar), 32.2g protein

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