Here's a Peek at what we are eating this week!
Here's my Korean Beef Recipe because everyone has asked!
Ingredients
For Sauce: 1/2 cup low sodium soy sauce
8 cloves garlic finely minced or grated
2 tablespoon sesame oil
4 tablespoons brown sugar
2 tablespoon rice vinegar
2 tablespoon ginger root grated
2 teaspoon Sriracha 1 1/2 pounds ground beef
3 green onions sliced, green and white parts separated
4 eggs
4 teaspoons butter
2 cups cooked rice
1 carrot (shredded with a vegetable peeler)
Pickled cucumbers-
1 cucumber (shredded with a vegetable peeler down to the seeds)
1/4 c vinegar
1/8 c rice vinegar
2T Sugar
dash of salt
Do about an hour ahead of time and let marinate in the fridge
Sriracha Sour Cream-
1/4 c sour cream
4T Sriracha
mix together in a small bowl and set aside.
Instructions Whisk together the sauce ingredients, set aside Place a large pan over medium high heat on the stove. Add the ground beef and brown, breaking the meat up as it cooks until done, approximately 4-6 minutes. Pour the sauce over the meat and bring to a simmer. Stir in the white parts of the green onions, cook for 3-4 minutes. Meanwhile fry the eggs. Heat a frying pan over medium heat. When the pan is hot add the butter. Once butter is melted, crack the eggs into the pan, being careful not to break the yolk. Reduce heat to low. Fry until whites are set and yolks are cooked to desired doneness, 4-5 minutes. To make the Korean beef bowl: Add rice to a bowl, top with Korean ground beef, pickled cucumbers, carrots, sriracha sour cream, and a fried egg.
Garnish with green onions and sesame seeds.
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