Happy Tasty Tuesday!!!
Make sure you head over to Lena’s page to check out all the other Tasty Tuesday yumminess, like her Single Serving Sweet Potato Casserole! Hello, Fall!! 🙂
I have a recipe worth sharing with you today, too. Whoop!
I found it in a Pampered Chef cookbook when I was at my folks’ house this past weekend.
Sidebar – did you know I sold Pampered Chef for 4 years? Seriously. That’s why I own EVERY. PIECE. OF. STONEWARE. known to man. Let me know if you need to borrow a piece. 😉
I stopped because it was just plain difficult to “restart” my business every time we moved. I tried but…..I’m really not an outgoing person and cold-calling people to book a party was not my favorite thing.
Anyway, I saw the recipe and it sounded like it was right up our alley.
The bonus was it was listed as a “20 minute recipe.” Oh yeah, I’m totally down with that.
You know that I had to adjust it a little, though.
I can’t remember the last time I followed a recipe exactly as written. I’m not even sure I know HOW anymore!
But, either was, this will definitely become a staple in our house. Delicious, easy, quick, and healthy – can’t think of anything wrong with that!
Korean-style Beef Bowl
Makes 4 servings
Adapted from The Pampered Chef
2 green onions, sliced (whites and greens)
1 pound skirt steak (you can use flank if you can’t find skirt but it may adjust your cooking time)
4 garlic cloves, pressed (or 2. that’s what the recipe called for. we like garlic.)
3 tablespoons soy sauce
1 tablespoon sesame oil (I used fiery toasted sesame oil from Harris Teeter. Mmmm…spicy!)
1 teaspoon freshly ground black pepper
1 tablespoon coconut sugar (or regular or what you have. not confectioner’s.)
1 teaspoon olive or coconut oil
1 cup uncooked jasmine rice
2 medium carrots (or 8-10 baby carrots, which is what I used)
2 cups mung bean sprouts
1. Thinly slice green onions, reserve 1 tablespoon for garnish (if desired) and place remaining in large bowl.
2. Cut steak crosswise into 2-inch pieces and slice into thin strips, cutting against the grain.. Place in bowl with green onions. Press garlic over beef, add soy sauce, sesame oil, pepper, and sugar, and mix well. Cover and refrigerate until ready to use.
3. While beef marinates, cook rice according to package directions.
4. For vegetables, peel carrots and discard skins. Continue peeling carrots to make long ribbons and place in ice water until ready to use. If using baby carrots, cut into matchsticks. Don’t cut your fingers. That’ll hurt.
5. Add oil to large (12-inch) skillet and heat over medium-high heat. Add beef to skillet in a single layer and cook, without stirring, for 2 minutes or until beef is brown. Stir; cook an additional 3-4 minutes or until no longer pink. If using matchstick carrots, add to pan during this stage. Remove from heat.
6. Fluff rice with fork. Divide among serving bowls and top with vegetables and beef. Garnish with reserved green onion tops, if desired.
7. Om. Nom. Nom. Don’t expect leftovers. 🙂