I bet you thought December was just going to be a bunch of wordless posts, right? Well, as much as I’d like to keep that up (less stress and all), the pure laziness has to stop now. I can’t spend the whole of December this way! So be on the lookout for some more substantial posts in the days ahead. But for now, on to the recipe.
This Korean ground beef one of my favorite grain-free recipes to make and divide up for weekday lunches along with some roasted vegetables (broccoli and carrots are my favorite). It’s simple, doesn’t require any unusual ingredients, and tastes great. What more could you ask for? Brown the meat, add the sauce, simmer a bit, and you’re done. Delicious! Next time I make a batch of this Korean ground beef I’m going to add some diced vegetables (whatever I have on hand, really) and see how that turns out.
1 lb ground beef (preferably grass-fed)
1 Tbsp minced garlic
1/4 c + 2 Tbsp honey (I used raw honey)
1/4 cup soy sauce (I used gluten free)
1 Tbsp sesame oil
1/2 tsp ground ginger
1/2 tsp black pepper
In a large skillet over medium heat, brown the ground beef with the garlic until the meat is no longer pink. At this point you can drain the fat if you want to, but I use such lean ground beef (7% fat) that it doesn’t seem necessary. In a small bowl whisk together the remaining ingredients (honey, soy sauce, sesame oil, ginger, and pepper). At first the honey will seem like it doesn’t want to combine with the other ingredients, but keep whisking and everything will come together. Pour the sauce into the skillet and simmer over medium-low heat for 5-10 minutes to blend the flavors. The sauce will thicken a bit too. Serve with vegetables (roasted broccoli is my favorite) or over rice (if grains are in your diet). Enjoy!