Korean Beef Bowl
Oh my so delicious! If this dish has too much fat decrease the sesame oil. If there are too many carbs decrease the rice!
1 Cup, Zucchini (diced) 3.50 oz, White Button Mushroom 50 grams Scallions, (2) 6 oz, Carrots (shaved) 1 tbsp, Ginger (thumb size) 2 clove, Garlic (or 1TBPN minced) 1/2 Cup, Jasmine rice uncooked 5 tsp White Wine Vinegar 3 tsp, Sesame Oil 4 tbsp, Soy Sauce 8 oz Reduced 90% ground beef (uncooked) *Siracha if you love it. *Salt and pepper to taste. *Olive oil spray.
Rice per package. Wash produce and chop veggies. Zucchini diced, mushrooms sliced, carrots shaved lengthwise (discard core), scallions trim and thin separate white from green, ginger minced, and garlic minced. In small bowl add white scallions, vinegar and a pinch of salt. Set aside. In small bowl add sesame oil, 2 tbsp soy sauce and 2 tsp of sriracha if you like. Cook veggies. Spray pan with oil and add carrots and zucchini with a sprinkle of salt and pepper. cook for 3-4:00. When almost done add mushrooms and cook for an additional 3:00. Set aside and use pan for the beef. Spray pan with oil. ass garlic and ginger. Cook for 0:30 and add beef. Break up while it cooks for 3-4:00 or until done. Drain any excess fat, turn heat up and brown 2-3:00. Stir in 2 tbsp soy sauce and cook until mostly evaporated. Season with salt and pepper. Rice is done, fluff with fork and divided into 2 bowls. Add beef, veggies and drain the scallions and add on top. Dash with the green scallions
Nutrition Facts Servings 2.0 Amount Per Serving calories 533 % Daily Value * Total Fat 20 g 30 % Saturated Fat 0 g 1 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 71 mg 24 % Sodium 1978 mg 82 % Potassium 766 mg 22 % Total Carbohydrate 59 g 20 % Dietary Fiber 4 g 16 % Sugars 7 g Protein 34 g 67 % Vitamin A 716 % Vitamin C 18 % Calcium 43 % Iron 21 %