Here is your answer to a super-busy evening! In just 20 minutes, you can have this meal on the table! Just like Korean BBQ - so delicious!
Gluten Modifications: Use tamari instead of soy sauce.
- 2 tablespoons brown sugar, packed
- 0.25 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 0.5 teaspoon crushed red pepper flakes, or to taste
- 0.25 teaspoon ground ginger
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 pound ground beef (85% lean)
- 3 green onions, thinly sliced
- 0.5 teaspoon sesame seeds
- In a small bowl, whisk together brown sugar, soy sauce, toasted sesame oil, red pepper flakes and ginger.
- Heat canola oil in a large nonstick skillet over medium-high heat.
- Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add ground beef and cook until thoroughly browned, crumbling as it cooks; drain excess fat.
- Whisk soy sauce mixture again, then stir into ground beef mixture along with green onions. Mix until well combined.
- Simmer until heated through, about 1-2 minutes.
- Serve, garnished with sesame seeds, if desired.
- 1.5 cups basmati rice
- 0.5 teaspoon kosher salt, or to taste
- 3 cups water
- Place rice, salt and 3 cups water in a medium saucepan.
- Bring to a boil, reduce heat to a simmer, cover.
- Cook for 20 minutes or until water is absorbed. Remove from heat but leave covered for 5 minutes. Uncover and fluff with a fork.
- 1 English cucumber, thinly sliced
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 cup seasoned rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
- Place the cucumbers in a medium bowl. Toss with the salt and pepper. Add the rice vinegar, sesame oil and sesame seeds and toss again. Set aside to marinate, either on the counter or in the refrigerator, for about 20 minutes. Serve.
Make dinner easy this week with FIVE complete menus, a bonus recipe and a matching grocery list!
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