Korean Beef Bowl

lillieeatsandtells.com

Kelley

subheading: For the Korean Beef (Serves 8, 124 g portions):

2 lb 93/7 ground beef (908 g)

2 tsp Kosher salt

¼ tsp Pepper

3 ½ cups Bell pepper, chopped (454 g)

2 Tbsp Minced ginger, or 8 frozen cubes

3 MInced garlic cloves, or 3 frozen cubes

2 Tbsp Soy sauce (30 g)

2 Tbsp Rice vinegar (30 g)

1 Tbsp Sesame oil (15 g)

1 Tbsp Fish sauce (if you hate it, just skip it; 15 g)

1 Tbsp Brown sugar (15 g)

1 Tbsp Gochujang or sriracha sauce (15 g)

1 cup Green onions, chopped (60 g)

subheading: For the Bowl (serves 1):

1 cup Mixed greens and/or cabbage

½ cup Cooked brown or white rice (75 g)

3 ½ oz prepared Korean Inspired Beef (recipe above) (100 g)

¼ cup Persian cucumber, thinly sliced (50 g)

1 Carrot, thinly sliced using a peeler (30 g)

¼ Avocado, sliced (25 g)

1 Large egg

2 Tbsp Green onions, chopped

2 Tbsp Cilantro, chopped

Optional: Sriracha, jalapeños, sesame seeds

Directions at lillieeatsandtells.com

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