How Sweet Eats Korean Beef Bowls

I started this blog when my youngest child was about 18 months old. He is now 18 years old and graduating high school in a matter of days.

There are quite simply 87,900 things to do each and every day to prepare for this graduation. In a way, this is a good thing because we are so busy "doing" we don't have time to think. The last band concert was followed by Prom; Senior Skip Day; Senior Awards Night; the Throwback Field Trip to their elementary and middle schools; not one, not two, but THREE graduation practices, Senior Sunset Cookout; Senior Breakfast, the Senior Parade through town; 70 other things I'm forgetting (like ordering the Senior Yard Sign, Filling out Graduation Announcements, Buying All the Clothes, Ordering the Cake); and finally Graduation itself. A mom can't even breathe. I'm serious. And if she does breathe that means she's crying.

After 25 years of parenting the child raising has come to an end. It's a lot to have on your mind.

The kitchen continues to be my saving grace. I just don't have the time to get lost in big cooking projects, so I find a 30 minute recipe like these Korean Beef Bowls. This can be ready in the time it takes to make some rice.

Get the rice started, make the sauce for the steak, cut up some fresh veggies, saute the steak real quick, assemble. It's a perfect dish for this time of year when you want something lighter but satisfying. It's fresh and crisp with lots of flavor and it certainly is pretty. A really good weeknight meal.

A new season is almost here. Summer. We will see what it brings.

Korean Beef Bowls

Adapted from A Pretty Dish

by Jessica Merchant

Serves 2

1 pound sirloin beef, thinly sliced

1 tablespoon all-purpose flour

2 tablespoons brown sugar

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 cloves garlic, minced

1/4 teaspoon grated fresh ginger

pinch of crushed red pepper flakes

1 tablespoon vegetable oil

1-1/2 cups cooked jasmine rice

2 large carrots, peeled and spiralized*

1 scallion, thinly sliced

1 teaspoon toasted sesame seeds*

*Note: If you don't have a spiralizer you can use a vegetable peeler to create ribbons of carrots, curl them around your finger and place in ice water to hold their shape. Also, I have a seed-free diet so I garnished with the sliced green onions, cucumber, and red pepper flakes.

Toss the beef with the flour. In a bowl, whisk together the sugar, soy sauce, sesame oil, garlic, ginger, and red pepper flakes. 

In a large skillet, heat the vegetable oil over high heat. Add the beef and cook for 1 minute, searing until golden brown. Turn the beef pieces and cook for 1 minute. Reduce the heat to medium and pour in the sauce. Cook, tossing occasionally, for 1 to 2 minutes. Pour the beef and any extra sauce in a bowl.

To assemble the bowls, divide the rice and carrots between 2 bowls. Top with the beef, then add the scallion and a sprinkle of sesame seeds. If desired, you can add another drizzle of toasted sesame oil. 

30 Minute Meals @ I Heart Cooking Clubs