What's For Dinner: Korean Beef Bowls

This Korean beef bowl is crazy-quick to make and packed full of spicy flavor. 

Korean Beef Bowls || A Less Processed Life

Dare I say it? I think it's quite possible that spring has actually sprung 'round these parts. (Knock on wood.) Yesterday we reached highs in the 60s and the forecast has us staying well above freezing for at least the next week or so. Hoorah!

Korean Beef Bowls || A Less Processed Life

I guess that means it's time to get serious about getting our little farm ready to roll for the summer. Our laying hens are already in on the action -- after months of little to no egg production, they've been ramping it up since mid-February, and yesterday I collected 24 eggs! I think we might need to invest in a separate refrigerator for our eggs soon; yikes!

Korean Beef Bowls || A Less Processed Life

Over the winter we parked the girls' coop near to our house in a small fenced in area. This morning we towed their coop onto our bigger field. I'm super excited to get them back out on pasture in their larger electric netting fenced-in area. I think they'll be happy to have a bit more space, too.

Korean Beef Bowls || A Less Processed Life

We just put in our order for new chicks and I think they are set to arrive around the first week of May. I'm hoping to add a few Araucana (blue-egg layers) to our flock later this summer, too.

Korean Beef Bowls || A Less Processed Life

So, with farm activities about to take up more of our time, quick meals are going to become even more important. This recipe for Korean Beef Bowls has become one of my favorites. It's super flavorful and crazy-easy to throw together. I've been playing around with different garnishes; fresh herbs are an excellent choice, but I'm even more excited about these nutrient-packed microgreens from our friends at Pine Grove Pastures. The mix I used here is called "Taste Trip" and includes lemon basil, cilantro, kale, peas, and sunflowers – a perfectly-matched flavor profile for this Korean beef bowl. Locals can find Pine Grove Pastures microgreens at Golden Harvest in Rhinelander and Nelson's County Market in Tomahawk. 

Korean Beef Bowls (printer-friendly version)
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]
microgreens [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 sauté 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 and/or microgreens if desired.

(lightly adapted from this Damn Delicious recipe)

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