BEEF BOWLS

Total Time: 30 minutes | Serves 6

Ingredients

• 1 lb lean ground beef

• 1 large onion diced

• 1-2 inch fresh ginger minced

• 2 large garlic cloves minced

• 1 tbsp oil

• 1 bell pepper diced

• 2 medium zucchini diced

• 1 small eggplant diced

• 1 tomato diced (optional)

• 4-5 tbsp soy sauce // try Bragg’s liquid aminos

• 1 tbsp rice vinegar

• 3 tbsp maple syrup or honey

• Ground black pepper to taste

• Pinch red pepper flakes

• 4 green onion sprigs finely chopped

INSTRUCTIONS

• Preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired.

• Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.

• Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally. Add zucchini, eggplant and tomato; saute for another 5 minutes, stirring occasionally.

• Add soy sauce, rice vinegar, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir. Turn off the heat and sprinkle with green onion; stir again.

• Serve Korean ground beef over brown rice or wrap in lettuce for lettuce wraps.