Korean Beef

My baby girl is all grown up (sniff sniff sniff).  She has graduated from high school and is now looking forward to a Summer of relaxation and vacationing before heading off to college.  Aside from my obvious denial that this is happening, I’ve been trying to acclimate back to our normal level of chaos, as opposed to the glorious mayhem that has ensued with all of the Senior activities over the past few months.

As I continue school drop-off and pick-up duty for Timmy, who still has almost two more weeks of school left after all of this winter’s snow days, plus refocusing back on work, Catherine leisurely wakes up at whenever o’clock.  After becoming bored with watching tv, she starts asking about “what’s for dinner”.  Now this is where my baby has grown up – she has made dinner for the past two nights in a row!  She has found the recipes, prepped and cooked the entire thing.  The only thing I have to do is… clean up (oh fun!).

Let me just say she has done a fabulous job.  Tonight’s meal she found on Pinterest after I told her that our meat options for dinner were chicken breast, ground beef, pork chops or sausage. She found this recipe pretty quickly.  It has a similar flavor to a Mongolian Beef recipe I tried a month or so back, but this was SO MUCH better… and seemingly so much easier to make.  Two words for this meal – Absolutely Delicious!!!  It is also very similar to the PF Changs Chicken Wraps that we make, so we adapted the idea of serving over shredded lettuce, along with the beef and rice.  Let’s just say we have now found a new go-to recipe!

• 1 lb. ground beef 
• ½ cup brown sugar 
• ¼ cup soy sauce 
• 1 Tbsp. sesame oil 
• 3 cloves garlic, minced 
• ¼ tsp. ground ginger 
• 1 tsp. crushed red peppers 
• Salt and pepper
• Shredded lettuce 
• Rice, cooked 
• 1 bunch green onions, diced

DIRECTIONS

1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red pepper.
3. Simmer for a few minutes to blend the flavors.
4. Serve over a bed of lettuce, steamed rice and topped with green onions.

Adapted from Six Sisters’ Stuff blog

Nutritional Data (Calculated from MyFitnessPal.com)

¼-cup serving size* – Yields 6 Servings

If you are not counting your calories – you will mostly go for at least a ½-cup serving!!!