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Korean Beef Bowl Recipe

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This recipe for Korean Beef Bowl, by , is from The Oppel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/2 cup beef stock
1/3 cup brown sugar
1/3 cup Tamari, dark soy sauce or liquid Amino
1 tablespoon plus 1 teaspoon toasted sesame oil
1 inch ginger root, grated
1 round teaspoon chili paste (Rooster on bottle)
4 cloves garlic, chopped
2 tablespoons peanut, other high-temp cooking oil or stir fry oil, infused with ginger and garlic
1 1/2 pounds ground beef
2 cups packed baby spinach or kale
1 large bunch spring onions or scallions, chopped
Brown or white rice, cooked in chicken stock according to package directions, for serving
2 tablespoons toasted sesame seeds

Whisk together the stock, sugar, soy, sesame, ginger, chili paste and garlic.

Heat a stir-fry pan or round-bottom skillet over high heat with oil, 2 turns of the pan. When oil smokes, brown meat and crumble; add sauce and stir fry 2-3 minutes. Add spinach or kale, wilt and remove. Add scallions or spring onions to the pan, quicly toss.

Serve over rice topped with sesame seeds.

Number Of Servings:
Number Of Servings:




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