Korean Beef Bowls
makes 3-4 servings
1/3 cup brown sugar, packed
1/4 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
1/2 heaping teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
small bunch (4-6) green onions, thinly sliced
1/2 cup chopped mushrooms
3 cloves garlic, minced
1 pound ground grass-fed beef (or ground venison)
4-6 fresh basil leaves
cooked rice, for serving
black sesame seeds [optional]
1. In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, red pepper flakes, and ground ginger. Set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, 5-7 minutes. Remove with a slotted spoon and set on a plate lined with a paper towel. Set aside.
3. Add the green onions and mushrooms to the skillet and saute until tender, 5-7 minutes. Add in the garlic and cook until fragrant, 30 seconds. Reduce the heat to low and stir in the ground beef and soy sauce mixture. Simmer until heated through, 2-3 minutes. Stir in the fresh basil and cook until wilted, about 1 minute.
4. Serve immediately over rice. Garnish with black sesame seeds if desired.