Korean Beef Bowls

• Meat

  • 1 lb Ground beef

• Produce

  • 3 large cloves Garlic
  • 1/2 tsp Ginger, ground
  • 3 Green onions, whole
  • 1/2 Zucchini, small

• Condiments

  • 3/8 cup Chili sauce, sweet
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 1 White rice, cooked

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Other

  • 12 Baby carrots or one large carrot, finely chopped or grated

Found on reallifedinner.com

Description

Ingredients

• 1 lb ground beef
• ½ small zucchini, finely chopped or grated (I like to put the zucchini, carrots, onions and garlic in the food processor,,,its a fast short cut)
• 12 baby carrots or one large carrot, finely chopped or grated
• 3 whole green onions, finely chopped
• 3 large cloves of garlic, finely chopped
• ¼ tsp salt (or to taste)
• ⅛ tsp pepper
• 1 tbsp Sesame oil
• ¼ cup + 2 Tbsp Sweet Chili Sauce (if you do not want to use this, add ⅓ cup brown sugar and 1 extra tbsp of soy sauce and ⅛-1/4 tsp red pepper flakes)
• 3 tbsp soy sauce
• ½ tsp ground ginger
• Cooked White Rice
• Sliced green onions and cucumbers for garnish if desired.

Directions

• Brown the meat for 2-3 minutes and then add the very finely chopped or grated zucchini, carrots, onions and garlic, continue to brown until veggies are tender. (sprinkle with the ¼ tsp salt and ⅛ tsp pepper while it is cooking)
• In a small bowl, combine,Sesame oil, sweet chili sauce, soy sauce, and ginger. mix well and pour over beef/veggie mixture. Stir to coat and let simmer for a minute or two.
• Serve hot over white rice and top with sliced green onions. Cucumbers on the side are also delicious.
• Enjoy!