Korean Beef

So, the other day, an online friend of mine posted on Facebook asking what she can make for dinner.  A friend of hers gave her this recipe and my friend ended up making it and RAVING about it.  Then another online friend tried it and same response.  So, when that happens, I'm not stupid!  I try it!  It was easy to make and I doubled the recipe using turkey meat for the second pound of meat so that it would feed my family of 6 and all I can say is that this is now going to have regular appearances on our menu!  I'm sure you can even make it and freeze it for a fast dinner (pick up Chinese food rice on the way home from work and toss some broccoli in the micro and you're done)!  Here is the link to the recipe that was given on Facebook. 

**UPDATE** After making Beef Bulgogi Bowls with Hello Fresh, we melded that recipe and this recipe together and now have come up with perfection. I use the Korean Beef as below but add in sautéed matchstick carrots and pickled cucumber and top it with a sriracha creama. SO good!  Serve in a bowl with rice, meat, carrots, cucumber and top with green onions and the creama.  


Korean Beef

1 lb. lean ground beef
1 Tbsp. sesame oil
3 cloves garlic, minced
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce
1/2 tsp. fresh ginger, minced
1/2-1 tsp. crushed red pepper (to desired spiciness)
salt and pepper
1 bunch green onions, diced
hot rice

In a large skillet over medium-high heat, brown beef with garlic in the sesame oil.  Drain most of the fat and add the brown sugar, soy sauce, ginger, crushed red pepper and salt and pepper.  Simmer for a few minutes to blend the flavors.  Serve over rice and sprinkle with green onion.

Carrots

Use matchstick carrots or make your own (or grate them) and sauté them for a minute with some oil.

Pickled Cucumbers

2 cucumbers

10 tsp. white vinegar

1 tsp. sugar

pinch salt

Peel cucumbers with vegetable peeler to make long ribbons of cucumber.  Peel all around the cucumber until you get to the middle with the seeds and then discard the center.  (or use for another purpose)  Place in a bowl and add the vinegar, sugar and salt and stir well.  Set aside.

Sriracha Crema

8 Tbsp. sour cream

2 tsp. sriracha

Stir together