Quote:
Originally Posted by Megatron96
This is currently my favorite ground beef recipe:
1 lb. Lean ground beef
2 tablespoons lite soy sauce
1 pear puréed
1 kiwi puréed
1 Tablespoon each garlic and onion powders
4 cloves minced garlic
1/2 cup beef broth
Dash red pepper flakes
1 teaspoon sesame oil drizzled over each serving. Do not cook the sesame oil.
Mix ingredients in a bowl, don’t over mix. Don’t like pears/kiwis, just sub any sweeter, about 2 tablespoons per pound of meat. I like the fruits instead of processed sugar, and kiwi has a prebiotic in it.
Let marinate for st least 15 minutes. Prep veggies and cook rice. After 15 minutes. Drain meat, reserve marinade. Cook ground beef as usual. Add marinade in the last 2-3 minutes of cooking, like making taco mix. Reduce heat let thicken, about 5 minutes.
Makes 4 servings. Pour meat mixture over jasmine rice or whatever carb/veggies you like.
I blanch sprouts and spinach, carrots, broccoli, etc. and put everything over a half cup of rice. Lots of flavor and if you add enough broth, it tastes pretty rich and juicy.
Can do this with chicken or whatever
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This is essentially just Korean bul gogi meat marinade, I just modified it so that it was 'healthier.' The dish is a modfied healthy version of 'bi bim bap,' which is basically "leftovers and grilled beef with rice in a bowl." So use any veggies you like.
If you want the real deal, subtract the kiwi and the onion/garlic powders. Add another tablespoon soy sauce, real diced onion and real minced garlic, and a couple green onions chopped, as well as 1 tablespoon maple syrup or honey.
Add 1/4 cup mirin/japanese cooking wine/cooking sherry, whichever you can get. In a pinch you can use a third to half a can of beer.
Use thinly sliced high quality beef, like strip steak or ribeye. In a pinch, I'll use flat iron steak, slice it 1/4 inch thick and then lightly flatten with a mallet, rolling pin or beer bottle.
If you can get it, add kim chi to the bowl before serving. If you like kim chi, add some to the meat while marinading, including about a 1/4 cup of the juice.
Also add about 1 tablespoon go chu jang right before serving, if you can get it. Most groceries now have some version, including go chu jang 'ketchup.' Stuff is kind of like thick sriracha sauce.
If all of that sounds way too complicated, most grocery stores now carry a bottled Korean BBQ marinade. I haven't used one in decades though, so I can't vouch for the flavor. But I've had a couple buddies tell me they aren't terrible.