Easy Korean Beef

Updated: Feb 21


Hold on ordering take out tonight, because I have a super fast and tasty weeknight Asian inspired dinner for you! Feel free to play around with the veggies in this recipe, and by all means add a generous amount of sriracha sauce to the final product if you like a little kick. Enjoy!


INGREDIENTS:

1 lb. organic ground beef

3 carrots, chopped

1-2 celery, chopped

2 cups broccoli

2 garlic cloves, minced

1 red pepper, chopped

White rice, cooked

1/3 cup coconut sugar

1/3 cup Braggs liquid aminos

1 1/2 tbsp rice vinegar

1/2 tsp ground ginger

1 1/2 tsp crushed red pepper flakes


DIRRECTIONS:

Cook rice based on manufactures instructions.


Add avocado oil to a skillet and cook beef until cooked trough then drain.

While beef is cooking, cook veggies in another skillet with avocado oil.


As both the beef and veggies cook, mix up the sauce. In a small bowl add coconut sugar, aminos, rice vinegar, ginger and red pepper flakes, mix until combine.


When beef is drained and finished cooking, add the beef into the veggie skillet, pour the sauce over and add 2 cloves of minced garlic. Stir to combine and cover for 3-5 minutes.

Remove from heat, serve over white rice and top with green onion and sesame seeds! (Optional)


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