Ingredients: |
Ingredients: 1 cup brown rice
4 large eggs
2 tablespoons olive oil
2 cloves garlic, minced
4 cups chopped spinach
FOR THE KOREAN BEEF:
1/4 cup brown sugar, packed
1/4 cup reduced sodium soy sauce
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1/2 teaspoon Sriracha, or more to taste
1 tablespoon olive oil
2 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
1/4 teaspoon sesame seeds
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Directions: |
Directions:In a large saucepan filled with 2 cups of water, cook rice according to package instructions; set aside.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and slicing in half.
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in spinach until wilted, about 2-3 minutes; set aside.
In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Place rice, eggs, spinach and ground beef mixture into bowls or meal prep containers, garnished with green onion and sesame seeds, if desired. |
Personal
Notes: |
Personal
Notes: This is a recipe I made in college all the time because it’s something easy to prep for lunches for an entire week. Once I started making this for meals, a bunch of my college roommates asked for the recipe so they could make it too! I’ve also made this beef and served it to go in lettuce wraps, which was good.
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This recipe for Korean Beef Bowls is from