Korean Beef with Vegetables (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 lb ground beef

02 - 4 cloves garlic, peeled and minced

03 - 1 cup carrots, julienned or shredded

04 - 2 cups cabbage, shredded or coarsely chopped

05 - 1 pack bean sprouts, (about 3 cups)

→ Seasoning Sauce

06 - ¼ cup soy sauce, (if doing Paleo, replace with Coconut Aminos or wheat-free soy sauce for gluten-free diets)

07 - ¼ cup brown sugar (replace with raw Honey or other paleo-approved sweetener and adjust the amount to taste e.g. 2-3 tablespoons to begin with)

08 - 2 tsp sesame oil

09 - 2-3 tbsp fresh ginger, grated

# Instructions:

01 - Combine the seasoning sauce (soy sauce, sugar, sesame oil and fresh ginger). We love ginger so we use the full 3 tablespoons but adjust it to your taste. Set aside.

02 - In medium heat, cook the ground beef in a skillet or wok until the meat changes its color. No need to add oil if your beef is 80/20 or has a little bit of fat. Add the minced garlic and continue to cook until the beef is deep-brown in color and crunchy.

03 - Increase the heat, add the carrots and saute for about 1 minute. Add the cabbage and bean sprouts and cook for another minute.

04 - Pour all the sauce into the beef and veggie mixture and mix well. Cook just until everything is heated through - another minute or so. Serve immediately on top of rice.

# Notes:

01 - This is a quick stir-fry so ensure that all veggies have been prepped and ready to be added once you start cooking as they cook fast. They need to be cooked just until tender-crisp and not mushy.

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