Korean beef

This recipe was adapted from a Korean beef egg roll recipe I found on pinterest (I don’t do a lot of deep frying for meals, sorry). I don’t know authentic this actually is… I’ve only had Korean a few times and I’ve always loved it! Sweet and spicy beef though- what’s not to like?! This recipe is super simple, and surprisingly good! Lots of things to do with it.

Processed with VSCO with f2 preset

Ingredients:

1 pound lean ground beef (I used 96% extra lean)

1 Tablespoon sesame oil

3 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/4 cup Truvia brown sugar baking blend

¼ cup lite soy sauce (or liquid amino)

½ Tbsp Sriracha (I added this after, so my kids would eat the non-spicy version)

1/2 onion, chopped

2 Carrots, grated or thinly sliced

(I also added chopped yellow squash to add a little more veggies/bulk)

Saute carrots in oil until soft, add onions, garlic and beef. Once beef is brown, add the rest of the ingredients for sauce, and simmer for 5-10 minutes. I added chopped green onion and sriracha on top!

Processed with VSCO with f2 preset

With this meat base, you could:

Wrap it up into spring roll wrappers (or make egg rolls)

Put onto little tortillas for Korean tacos

Put on top of rice or noodles

Make a low carb meal by topping it on riced cauliflower, sautéed shredded cabbage (which I did), or spaghetti squash

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *