Korean Beef
I hate the end of the month.
My grocery money envelope is empty, and I've usually still got a few days of meals to work through before payday.
Am I alone in this?
We ran out of milk, eggs, butter, and fruit all on the same day. Why, oh why, cruel world!
Yet in my diligent and whole-hearted effort to still provide whole-foods meals to the family, I scrounged deep... really deep... and came up with a winner.
Complicated, it is not.
Frickin' delicious, it is.
Seriously. The first three bites Stuart ate of it, he moaned through. I'm totally not even making that up. Twice, he said, "Wow, that's good..."
And for him, that's sayin' something.
As I was eating it, all I could think was, "Why haven't I made this more?" Like seriously, why haven't I made this over, and over, and over again?
I should have. And I will.
There are a few perks of this meal I would like to point out:
Cheap cut of meat (ground beef!)
Minimal ingredients
Quick cook time
Enough for leftovers
No funky ingredients
Littles love it
So, when you're at the point when your kitchen looks like it's been raided by teenage boys and there's no money left in the 'ol grocery fund, scrounge deep in your cupboards and whip it up.
Whip it. Whip it good.
So. I sorta feel like I cheated to even blog this recipe because it was so dang easy.
Ah. Who am I kidding? I don't care. Easy is totally my style.
There's a time for blow-your-pants-off-phenomenal-complicated-cooking. And then there's a time for meals like this.
I served ours alongside a delicious Indian cabbage from the Polivka family. What? Is there something wrong with serving Korean Beef alongside Indian cabbage?
Ya. Didn't think so. Ain't no rules in our kitchen, baby. We do what we want! Which is exactly why I totally cheated on our grocery budget yesterday to buy two pounds of butter.
Sorry, Dave Ramsey.
Maybe if I fed him some of this Korean Beef, he'd forgive me. My vote is yes.
Korean Beef
Ingredients:
2 pounds grass-fed ground beef or venison
8 cloves garlic, minced
2 tsp freshly grated ginger
¼ cup rapadura, sucanant, or dehydrated whole cane sugar
½ cup naturally fermented, organic, unpasteurized soy sauce
Red pepper flakes, to desired spiceness (I'm a sissy and used like five)
Green onions or chives, minced, for garnish (don't skip! They add a lot!)
Instructions:
Brown the ground beef in a skillet. Because I use grass-fed beef, I don't end up with enough fat to drain off, but if you have a lot, feel free to scoop it out.
Once browned, add in the garlic and ginger. Let it saute with the beef for about three minutes.
Stir in the whole cane sugar (rapadura), soy sauce, and optional pepper flakes. Gently simmer for ten minutes.
Serve atop a bed of delicious basmati or jasmine rice. Garnish with minced scallions or chives.
