Gochujang Beef Bowl

Ingredients

• Ground beef

  90% lean meat / 10% fat, patty, cooked, pan-broiled

  32 oz or 907g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Onion Yellow

  1 med raw - Whole Foods Market

  1 medium raw or 110g

• Red cabbage

  Red, raw

  ½ head, medium or 420g

• Carrots

  Raw

  4 medium or 244g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Young green, tops only

  1 cup chopped or 71g

• Soy sauce

  Regular sodium, Shoyu

  38g

• Gochujang

  O'Food

  56g

• Honey

  53g

• Garlic

  Raw

  30g

• Ginger root

  Raw

  30g

• Water

  Plain, clean water

  37g

• Jasmine Rice

  Compliments

  2 cup or 373g

Directions

1. Wash rice and get it started in the rice cooker so it's done on time.
2. In a large skillet over medium high heat, add in ½ tbsp of oil and add in your beef. Spread it around the surface of the skillet to get good browning. Season lightly with salt and pepper.
3. While the beef is cooking, wash and cut all of your vegetables. The onion and pepper get cut into thin slices.
4. If you buy a head of cabbage, remove the outer layers and cut it into thin shreds. If you buy the pre-shredded cabbage in the bags, you will save some time.
5. Process the carrots into ribbons by using a vegetable peeler. Go down the length of the carrot until the whole thing is used. Cut across the ribbons when finished to break them into smaller pieces. You can also just cut the carrots into thin strips if you don't have a peeler.
6. If your pan is big enough, you can cook the beef and vegetables in the same pan. When the beef is 90% of the way done, make room in the center and cook the vegetables. If it is not big enough, cook the beef until it has finished and remove from the pan, reserving any fat in the pan.
7. Add another ½ tbsp to the skillet and add the onions and peppers first, season very lightly with salt. Allow these to cook and color up for a couple of minutes.
8. When the onions and peppers have developed color, add in the cabbage and carrots and stir everything together. Allow the cabbage to cook down and soften.
9. For the sauce: In a bowl, mix the garlic, ginger, soy sauce, gochujang, honey, and water together. Stir to combine.
10. Add the beef back into the pan, stir everything together, and create a well in the center. Pour the sauce into the well and allow it to sit over the heat for a minute or so until the garlic and ginger become fragrant and the sauce starts to lightly bubble.
11. Mix everything together, taste test, and adjust any flavors as needed.

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