Korean-Inspired Beef Bowl | Staff Recipe
Our regular customers LOVE our grass-fed ground beef. It's everything you want in a product - high-quality, local, affordable, and easy to stock up on in convenient 1lb portions.
We asked our staff to share some of their favourite ways to use our beef in their regular dinner rotation. This recipe comes from our creative manager (thanks, Katie!) and is a little spicy, a little sweet, and loaded with flavour. It's easy to prepare and can be ready in under 30 minutes (that's including time to cook some rice too).
Ingredients
Sauce
- 1/4 cup reduced sodium soy sauce
- 1/4 cup brown sugar, unpacked, or honey
- 1 tsp. chili flakes (adjust to taste)
- 1 tsp. toasted sesame seeds
- 2 tsp. toasted sesame oil
Stir-fry
- 2 tbsp. avocado or olive oil
- 1" ginger root, minced (roughly 1tbsp)
- 3-4 cloves garlic, minced
- 1lb (450g) LQC grass-fed ground beef, thawed
- 1 medium red bell pepper, coarsely diced
- 2 green onions, sliced (to garnish)
Directions
1. In a small bowl, combine the sauce ingredients and mix thoroughly.
2. Heat oil in a large skillet over med-high heat. Add garlic & ginger and cook until fragrant and just browning.
3. Add beef to skillet and work into smaller pieces as it cooks. Stirring often, cook over medium-high heat until the beef begins to brown. Add the diced bell pepper.
4. Once the meat is nicely browned and peppers just soft, add the sauce and stir through to coat. You should notice the sauce thicken as it cooks.
5. Serve with rice and garnish with green onion.
Notes
- Add some more veg-power and serve with steamed broccoli and mushrooms (it's really good)
- This makes great leftovers, so double the recipe to enjoy the next day too!
