Typically, I base my short term meal planning on some ingredient that I will have on hand for a desired dish, just to use it up. Not knowing what else to make for the week and being without our CSA box until spring, I went to my Pinterest recipes board to get some ideas. I spied something that made me remember a Korean beef recipe on my friend's blog AND a similar recipe in a magazine for Thai beef. I liked aspects of both, so I combined them. Since I omitted key Thai ingredients like fish sauce and basil, it ended up tasting more like Korean food.
And....it was amazing. Dave liked it so much that he had a second small serving instead of his piece of candy from the advent calendar. Yeah, it was that good. Thank you, Leah, for posting your Korean beef recipe on your blog a few months back!
The pictures I took were terrible because it was already dark out and our kitchen lighting SUCKS. But trust me, you should make this.
|You can't see it in this crappy picture, but it was a very pretty meal since I used yellow and red bell pepper. This would be excellent made for a pot luck.|
- 1.5 T oil
- 1 t sesame oil
- 1/2 t (or more) red pepper flakes
- 6 cloves of garlic, thinly sliced
- 1.5 pounds ground beef, 15-20% fat
- 1/3 cup low sodium soy sauce
- 1/2 cup beef or chicken stock
- 1/3 cup brown sugar, packed
- 2 t minced ginger
- 3 cups packed spinach, whole leaves (although I would double that next time)
- 2 medium carrots, julienned
- 1/2 cucumber, seeded and julienned
- 1 bell pepper, julienned
- Handful of cilantro, chopped
- 2 scallions, sliced thinly
- Juice of 2 limes
- 1 t sugar
- 1 t sesame oil
- 1 t sesame seeds (garnish)
- More pepper flakes (garnish)
In a large skillet, heat oils on high, cook pepper flakes and garlic for just 30 seconds. Add beef and flatten out on bottom of skillet for maximum browning. Brown heavily, 8-10 minutes.
Add soy sauce, stock, sugar, and ginger and bring to a simmer. Reduce heat to medium and scrap up brown bits from bottom of pan. Fold in spinach and let wilt, about 2 minutes.
Remove from heat to a warmed oven until ready to serve.
Make the salad by mixing all ingredients together.
Serve beef over rice and top with salad and garnishes.
|Even Eddie liked it! But first he insisted on cutting up his salad.|