Korean beef

19 Jul

Today was a great day. I started it off by spending a good portion of the day with one of my very close friends and her kiddos. We talk almost everyday via email but when we get together in person it’s even better. Her youngest is about 6 months older than mine so watching him play with his older brothers makes me yearn to see my sweet girl plays with her older siblings. I’m sure when that day comes I’ll long for the moments we have now when she smiles and coos at me after she eats.

For lunch I was pleasantly surprised when I was treated to one of the dishes I plan to make next week. So I got a sneak preview so to speak. You’ll have to tune in next week to see which dish it is though. Hee Hee.

Tonight I made Korean beef. I was surprised by the recipe calling for ground beef rather than a stir fry type of meat but I guess that’s what caught my eye. I always have ground beef. Well, almost always. The recipe suggested grassfed lean beef which is what I used. I get my meat at our local whole foods and plan to get on a first name basis with the butcher at some point, rather than be known as the goofy girl who didn’t know how many pork chops to get to feed 5 people. (the answer is 8, in case you were wondering).

This was a very simple dish to make so it will become something I make again. I did omit the green onions even though the author tells you not to. We juts don’t like them and don’t miss them in dishes. I did add some chili oil to the pan. Not sure how much impact it had but I had it so I figured it couldn’t hurt.

I only used 1/4 cup of brown sugar since my hubby doesn’t care for overly sweet main dishes. I served it up in a bowl on a bed of steamed rice topped with stir fry veggies then finally topped with the beef. Needless to say, there are no leftovers. It was quite yummy.

When you’re ready to have Asian night in your dojo, click here and check it out.



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