Korean Beef Bowl
I decided to spice it up tonight for dinner – and it turned out to be a winner! My little guy has never eaten so fast, so I’m going to share what we made.
Korean Beef Bowl
- 1 cup brown rice
- 2 cups packed fresh spinach
- 4 cloves fresh garlic, minced
- 4 scallions
- 1 inch of fresh, peeled ginger, minced
- 1/4 cup packed brown sugar
- 1/4 cup low sodium soy sauce
- 2 tsp sesame oil
- 1 squirt of sriracha (the rooster, as my Dad calls it!) + extra for garnish
- 1 pound grass fed organic beef
- 4 eggs
- In a non-stick sauce pan, prepare the brown rice according to package. Set aside
- In a large kettle, place the eggs gently on the bottom and fill with water, 1 inch above eggs, bring to a rolling boil for 1 minute. Reduce to simmer, cook for 10 minutes. Set aside.
- Combine the brown sugar, soy sauce and sesame oil in a small bowl, whisk together.
- In a large frying pan, swirl to coat a TBSP of evoo. Add your spinach and wilt with some garlic, about 3-5 minutes. When it’s done, remove from pan and set aside.
- In the same fry pan, add the remaining garlic, ginger and beef. Cook until browned, about 10 minutes. Add the scallions and the soy sauce mixture. Cook until absorbed.
- Drain the water from the eggs. Let the eggs cool. Slice when cooled.
- Each plate will have 1 scoop of brown rice, one scoop of sauteed spinach, one scoop of the meat mix, top with one hard boiled egg.
I love this meal because of the flavor profile. It’s different and delicious. The meal is also very filling. We eat mainly fruits, vegetables, grains and very lean meats/proteins during the day, so having this “heavy” meal for dinner really felt great! And it was not too bad! The fact that the kids ate it up and the hubs said “make it again” made me feel good. This dinner was fast, kid friendly, and very little mess in the end. This recipe will be added to my summer cooking list + meal prep boxes for fast lunches.
Credit to the Damn Delicious WordPress blog for this inspiring recipe!