Korean Beef & Veggie Bowls

Makes 4 servings

Sauce for Beef

Mix:

    •    ⅓ cup soy sauce

    •    ¼ cup gochujang

    •    3 Tbsp honey

    •    1 Tbsp toasted sesame oil

    •    1 Tbsp rice vinegar

Vegetables

Saute:

    •    3 carrots cut into match sticks 

    •    ½ head of red cabbage, sliced thin

    •    3 baby bok choy, whites slices and greens separated & roughly chopped

Season with:

    •    1-2 tbsp rice vinegar

    •    1-2 tbsp soy sauce

    •    salt

    •    pepper

How to prepare:

In a wok or large saute pan, melt 1 tbsp coconut oil over medium-high heat.

Add the carrots, red cabbage and whites of bok choy, sauté until carrots tender.

Add greens and cook until wilted.

Season with 1-2 tbsp rice vinegar, 1-2 tbsp soy sauce, salt & pepper to taste. Remove veggies and set aside in prepared portions. The veggies make 4 portions.

Protein

Brown:

2 lbs lean ground beef

Drain excess fat.

Add:

    •    garlic

    •    ginger

Pour in sauce.

Cook until thickened.

Top with:

    •    sesame seeds

    •    green onions

Dinner Serving Size:

    •    5 oz cooked lean ground beef

    •    200 g sautéed vegetables (cabbage, bok choy, carrots, onion)

    •    Gochujang sauce