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Saturday, February 20, 2016

Korean Beef and Rice {Or Quinoa}

Good in lettuce wraps or we line our bowls with romaine lettuce, scooped in some quinoa/rice and a spoonful of the meat mixture.   Adapted from Mel's Kitchen Cafe.

1 1/2 pounds ground turkey or beef
3 cloves garlic, finely minced
Salt and pepper

1/4 cup brown sugar
1/2 cup low-sodium soy sauce
1/4 cup low-sodium chicken or beef broth
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes (or more to taste)
1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger

1-2 cucumbers finely diced
2-3 carrots shredded
3-4 cups cooked rice or quinoa for serving

If you don't have leftover rice/quinoa, start cooking rice according to package directions (usually about 15-17 minutes cooking time).  If using leftovers, put rice in microwave about 5 minutes before serving stirring every 2-3 minutes.

In a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes and ginger. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. Serve in a lettuce wrap over warm cooked rice or quinoa, topped with the carrots and cucumbers.

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