korean beef bowl w. bell peppers & water chestnuts
Prep time
Cook time
Total time
Serves: 3-4
  • 2 tbsp. sesame oil
  • 2 lb. ground beef
  • 4-5 cloves garlic, minced
  • ½ - ¾ cup light brown sugar
  • ½ - ¾ cup low-sodium soy sauce
  • 1 tsp. fresh ginger, minced
  • Salt and pepper, to taste
  • Crushed red pepper flakes, to taste
  • 1-2 tsp. olive oil
  • ½ red bell pepper, diced
  • 4 oz. water chestnuts, drained then chopped into small pieces
  • 1 bunch green onions, diced, for garnish
  • Sesame seeds, for garnish
  • Brown rice, cooked according to package instructions
  1. Heat a large skillet over medium heat, then add sesame oil. Once oil is hot, add garlic and ground beef. Cook until meat is done and no longer pink, about 8-10 minutes. Drain most of the fat, then add brown sugar, soy sauce, ginger, salt, pepper and crushed red pepper to the pan; mix. Reduce heat to low and simmer for 5-10 minutes, to blend the flavors.
  2. In a small skillet, add olive oil. Once hot, add diced bell pepper and saute 3-5 minutes. Add bell pepper and diced water chestnuts to beef; mix. Season with additional salt, pepper and crushed red pepper, if necessary. Serve beef on top of white or brown rice, then garnish with sesame seeds and green onion.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2014/09/04/keeping-busy-korean-beef-bowl-w-bell-peppers-water-chestnuts/
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