Korean Beef Veggie Bowl
This Korean beef recipe takes on a healthier twist by swapping out rice for riced cauliflower.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20minutes mins
Ingredients
Sauce:
• ¼ cup reduced-sodium soy sauce
• 1 tablespoon honey or a liquid sugar-free sweetener
• 1 teaspoon cornstarch
• ½ teaspoon red pepper flakes
Stir-fry:
• 1.5 tablespoons avocado oil
• 1 pound Schweid & Sons Butcher’s Blend Block Beef 80/20
• 1 tablespoon fresh garlic minced
• 1 tablespoon fresh ginger root minced
• 1 tablespoon toasted sesame oil (optional)
• ¼ cup scallions, thinly sliced
• 1 bag Frozen Cauliflower Rice, Warmed through
• Steamed Broccoli florets & Carrots for serving (optional)
Directions:
1. In a small bowl, whisk together the soy sauce, honey, cornstarch, and red pepper flakes. Set aside.
2. In a large skillet, heat the oil over medium-high heat.
3. Add the beef and cook, stirring, until no longer pink, breaking it into crumbles as you cook, about 5 minutes.
4. Drain the beef and return it to the skillet. Add the garlic and ginger and cook, stirring, for 1 minute.
5. Stir the sauce into the beef. Cook for 2 more minutes, until heated through and the sauce thickens.
6. Plate beef with warm cauliflower rice, broccoli & Carrots if desired. Drizzle with sesame oil and top with scallions.
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Jacqueline Gomes Nutrition - Making Fat-Loss Delicious
30 сен 2024
