L.I.F.T. Class Recipe #11

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Register: Lifelong Improvements Through Fitness Together

Classes are Mondays & Wednesdays at 1:30 p.m., beginning Wednesday, September 8, and finishing up on Monday, November 1, 2021.

KOREAN BEEF BOWL

Ingredients

  • 1 cup brown rice
  • 4 large eggs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 cups chopped spinach or kale

For the Korean beef:

  • ¼ cup brown sugar, packed
  •  ¼ cup reduced-sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons sesame oil
  • ½ teaspoon Sriracha or hot sauce, or more to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 2 green onions, thinly sliced
  • ¼ teaspoon sesame seeds

Directions

  1. In a large saucepan filled with 2 cups of water, cook rice according to package
    instructions; set aside.
  2. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8- 10 minutes. Drain well and let cool before peeling and slicing in half. If using a pressure cooker, or electric Instant Pot, 1 cup water for 6 minutes.
  3. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in spinach until wilted, about 2-3 minutes; set aside.
  4. In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil, and Sriracha.
  5. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  6. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
  7. Place rice, eggs, spinach and ground beef mixture into meal prep containers, garnished with green onion and sesame seeds, if desired.

Korean Beef Bowl Printable Recipe