Korean Beef Bowl

– recipe “adapted” from Cooking Classy ; I added hoisin sauce because I love that stuff 😉 and adjust garlic, ginger, green onion, etc., to your taste. Same with sauce. Also, I don’t leave big chunks of beef and I don’t leave it alone, I crumble it and stir it like any other ground beef recipe (my potato masher) 😜 Toppings can vary too; like carrot, definitely an egg would be delicious 😋 I put hoisin sauce on mine; my kids like Sriracha 👍 🌶 DELICIOUS!

➡️ The next recipe I tried follows below this one, and it is damn delicious! – we liked it more. Just sayin 🤷‍♀️

Ingredients

1 1/2 Tbsp honey
1 1/2 Tbsp dark brown sugar (light can be substituted)
1 1/2 tsp sesame oil
1 1/2 tsp fresh lime juice
3 Tbsp soy sauce
2 Tbsp water
18 oz. 85% lean Angus ground beef
1/3 cup chopped green onions, only white and light portion
1 Tbsp minced fresh garlic
1 Tbsp peeled and minced fresh ginger
Chopped green onions (green portion), chopped unsalted peanuts, sesame seeds, Sriracha (optional)
2 cups Cooked white or brown rice, or cauliflower “rice” (or more as desired)
Sauteed or steamed veggies, such as spinach, carrots, or zucchini (optional)

Instructions

In a small mixing bowl whisk together honey, brown sugar, sesame oil, lime juice, soy sauce and water. Set aside.
Preheat a 12 to 14-inch non-stick skillet over moderately high heat. Crumble beef into about 1-inch pieces into skillet, leaving a little space between as possible.
Let beef cook undisturbed for 2 1/2 – 3 minutes until nicely browned on bottom. Sprinkle in green onions (white/light portion), garlic and ginger.
Toss and break up beef and continue to cook until beef if fully browned and cooked through, about 2 – 3 minutes longer.
Pour in honey mixture. Reduce heat to medium, then let simmer, stirring frequently, 1 minute.
Serve warm over rice, sprinkle with green onions, peanuts, sesame seeds and drizzle with hot sauce if desired. Serve with veggies on the side.