Tall Guy’s Korean Beef
This weekend, we needed something easy, yummy, and somewhat healthy at our house. And…I didn’t really want to go grocery shopping. Take a couple of items from our Brewers Organics delivery and add in some grass-fed ground beef from the freezer, and you’ve got a nice take on Korean Beef with roasted veggies. I hope you enjoy!
Tall Guy’s Korean Beef (serves 4-6)
2 lb. ground beef
1 c. brown sugar
1/2 c. soy sauce
2 tbsp. roasted sesame oil
6 cloves garlic, minced
1/2 tsp. ground ginger
1 tsp. crushed red pepper
1 head cauliflower
1 red pepper
2 tbsp. Asian seasoning blend
2 tbsp. olive oil
1 c. white or jasmine rice
1.5 c. water
Preheat your oven to 400°. Cut your head of cauliflower into florets (whatever size you like!) and slice your red pepper. Place them on a baking pan, drizzle with 2 tbsp. olive oil, and sprinkle with Asian seasoning blend. Put in the oven for 20 minutes, remove and toss; roast for an additional 20 minutes before removing from oven.
In the meantime, bring 1.5 c. water to a boil in a medium saucepan, then add the rice. Cover and reduce the heat so it simmers for about 30 minutes. Keep an eye on it – if the water is all absorbed, turn it off and keep covered until you need it.
In a large saute pan, head the roasted sesame oil over medium high heat. Add the ground beef and start to brown and crumble it. Add the brown sugar, soy sauce, garlic, ginger, and red pepper. Cook until browned. Reduce the heat to low and cover until your vegetables and rice are complete.
When the beef, rice, and vegetables are done, get ready to plate. Put a scoop of rice on each plate, and top with the Korean beef. Add cauliflower and peppers to the plate for color. Enjoy!
This is a great gluten-free dish and it saves really well – you’ll love reheating this for lunch a day or two after you make it!