Korean Beef with Carrots and Zucchini
Serves 4
For Sauce:
½ cups soy sauce
⅓ cups brown sugar
2-3 cloves garlic, minced
1-2 tablespoons ginger, minced
2 tablespoons sesame seed oil
½-1 teaspoon red pepper flakes
1 teaspoon sesame seeds
Juice of ½ lime
For Beef:
2 teaspoons sesame seed oil
2-3 cloves garlic, minced
1-2 tablespoons ginger, minced
1 pound ground beef
1 onion, halved and sliced lengthwise
2 medium carrots, peeled and julienned
1-2 medium zucchini, julienned
2 green onions, thinly sliced, (set aside ¼ of the green onions for garnish)
For Serving:
Rice
Sesame seeds
Cilantro, coarsely chopped
For Sauce:
In a medium bowl, combine all of the sauce ingredients. Whisk together until well blended. Set aside.
For Beef:
Heat a large pan over medium heat. As the pan is heating up, add the sesame seed oil. Once hot, add the garlic and ginger, stirring regularly, and cook till fragrant, about 1 minute.
Add the ground beef and begin mixing it in with the garlic and ginger. As the beef cooks, break it up with a wooden spoon. Once there’s only a bit of red left on the meat, add the onions and cook until meat is fully cooked through.
Once the onions have soften a bit, pour in sauce and bring it to a slow simmer, mixing everything together while you go.
Once the sauce is simmering, add in the carrots, zucchini, and green onions. Slowly fold the veggies in with the ground beef and sauce. Continue letting the sauce slowly simmer until the carrots and zucchini have softened, about 4-5 minutes. Taste and adjust seasoning.
Serve over rice and garnish with sesame seeds, cilantro, and green onions.
Enjoy!