Hey all! We have have another simple meal idea, I think you'll like!

I found this recipe while searching for new ways to cook ground beef a few weeks back. The sweet and savory approach resembles my favorite Korean BBQ dish, bulgogi. I knew I had to try it. It's quick, easy, and packed with protein... All my favorite things. Per usual, I modified some things to fit my dietary preferences. I truly believe cooking is a method. Don't be afraid of swapping ingredients and modifying recipes. That's the fun in cooking.

Alright, let's get to it.

INGREDIENTS

• 1 lb lean ground beef

• 1 carrot, cut into thin strips

• 3 - 4 garlic cloves, minced

• 1/4 cup light brown sugar

• 1/4 cup low sodium soy sauce

• 1/4 tsp ground ginger (fresh ginger works too)

• 1/2 tsp red pepper flakes

• 4 green onions, sliced for garnish

• 1/8 tsp rice vinegar (you can omit this part)

• Optional: sesame seeds for garnish

PREP

In a large skillet, brown and crumble ground beef over medium high heat. Lightly season with salt and pepper.

While ground beef cooks, bring water to boil in a medium pot. Add salt to the water and blanch cook carrots for 2 minutes. Remove carrots from the pot and place in a bowl with ice cold water to stop cooking. Remove carrots from water and set a side.

In a glass mixing cup or bowl, whisk brown sugar, soy sauce, garlic, ginger and red pepper flakes. Combine well.

When ground beef is full cooked, drain fat if desired. If you prefer not to, it's ok. Add soy sauce mixture to the pan, along with the carrots. Combine well and simmer for an additional 2 minutes.

Garnish with green onions. I like to add a little more red pepper flakes. 😉

Serve over white rice and garnish with sesame seeds if desired.

I like to double the recipe for meal prepping. It works beautifully especially if you're not a reheated chicken fan like me.

Hope you try this one!

Xx

How to make white rice, here.

Round Black Meal Prep Containers, here.

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