Korean Beef Bowls

Necessity is the mother of invention, they say, and that's how this delicious Korean Beef Bowl came to be on my dinner table last night. We were going to grill, but it was raining cats and dogs, so I had to think of an alternative for the ground beef that was already thawed. 

We had chicken teriyaki poke bowls on Father's Day (that tells you how much our family loves bowl meals!) so I had all the ingredients on hand to turn a pound of ground beef into Korean style beef with all the accompaniments. And it was delicious!

It was also EASY and FAST, and if you've been around here at all, you know that's my weeknight trifecta. 

I like to make the pickled cucumbers at least a day before. Then while the rice is cooking you can fry up the ground beef. Add the sauce to the meat and then turn up the heat so the meat gets carmelized a little. It adds more flavor! 

Fry up a couple eggs, and then just put the bowls together. I used rice, matchstick carrots, and pickled cucumbers in addition to the beef, then topped with an egg and drizzled with sriracha mayo. Garnish with black sesame seeds and green onion. So good!

Korean Beef Bowls

Pickled cucumbers:
1 English cucumber, sliced thinly (use a mandolin if you have one)
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/4 cup water
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. red pepper flakes

Siracha Mayo:
2 Tbsp. rice vinegar
2 Tbsp. lime juice
1 Tbsp. sriracha
⅓ cup mayonnaise
1 tsp. toasted sesame oil
2 Tbsp. water

Beef:

1 pound lean ground beef
4 green onions, white and green parts separated
2 cloves garlic, minced
1 tsp. grated fresh ginger
3 Tbsp. soy sauce
1 Tbsp. brown sugar
1 Tbsp. rice vinegar
2 tsp. toasted sesame oil
2 Tbsp. gochujang sauce

For assembly:
4 eggs, fried sunny side up
1 cup matchstick carrots
2 cups cooked rice
black sesame seeds and green parts of green onion for garnish

For the cukes, put sliced cucumbers in a medium sized glass bowl. In a glass measuring cup, combine vinegars, water, sugar and salt. Microwave on high for 1 1/2 minutes. Stir to be sure sugar is dissolved. Add red pepper flakes to the mixture, then pour over the cucumbers. Refrigerate until ready to serve.

For the siracha mayo, combine all ingredients in a small bowl and whisk well. You can transfer to a squeeze bottle or leave in the bowl. Refrigerate until serving.

For the beef, in a large skillet over medium heat, brown the beef, breaking it up into bite sized chunks. After a few minutes, add the white parts of the onion and continue cooking until the beef is cooked through. Combine the sauce ingredients (garlic through gochujang sauce) and whisk well to combine. If your beef is fatty, drain the fat. Then add the sauce and stir well until all the beef is coated. Now turn up the heat to medium high and let the beef sizzle for about 2 minutes, then stir so all sides get carmelized. Remove from the heat.

To assemble the bowls, add rice to each bowl, then 1/4 of the beef mixture. Put 1/4 cup of carrots on the side and add as many cucumbers as you want (you'll have enough for at least another bowl dinner!). Top with a fried egg then garnish with the green parts of the green onion and black sesame seeds. Add siracha mayo as you like.

Chimichurri Sauce

 

Grilling season is well upon us, and so I'm feeling sheepish that I didn't get you this recipe sooner. I don't necessarily think that grilled meat needs anything to liven it up, but after making and eating this chimichurri sauce, I could change my mind. IT IS SO GOOD. 

It adds such a beautiful depth of flavor to pork, beef, and chicken. And if you love cilantro, you will love this sauce. It is bright, fresh, and just so delicious.

And it's so EASY! It all comes together right in your food processor. Quick, easy, delicious - get grilling and get that chimichurri goodness going!

Chimichurri Sauce

3/4 cup fresh parsley, packed
3/4 cup fresh cilantro, packed
4 cloves garlic, peeled
1/2 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. oregano
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. lemon juice

Rinse the parsley and cilantro under cold water and pat them dry. Remove any thick stems from the parsley and cilantro. In a food processor, combine the parsley, cilantro, garlic, oregano, red pepper flakes, salt, and black pepper. Pulse a few times until the herbs are roughly chopped.

Add olive oil, red wine vinegar, and lemon juice to the mixture. Pulse again until the ingredients are well combined but not completely smooth. Taste the chimichurri sauce and adjust seasoning if needed. Add more salt, pepper, or red wine vinegar as per your taste.

Transfer the sauce to a bowl or jar. Serve immediately or cover and refrigerate for up to one week.

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Enchilada Meatballs

 

This is a fun take on a weeknight staple - all the yummy flavors of enchiladas in a meatball dish.

It's not just the delicious enchilada sauce that makes these special -- the meatballs are studded with onions, jalapeno, and spices. After a quick saute, 

they are smothered in sauce and cheese and baked.

These were great! We really enjoyed them. I served them with cheese quesadillas and broccoli, but they would also be wonderful with cilantro lime rice, salad, chips and guac -- just use all your favorite Mexican toppings and side dishes! 

Enchilada Meatballs
1 egg
1/4 cup panko breadcrumbs
1/4 cup finely chopped green onion
1 Tbsp. finely chopped cilantro
1 jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
1 pound lean ground beef
2 Tbsp. olive oil
1 1/2 cups enchilada sauce (below)
1 cup shredded Mexican style cheese or cheddar or monterey jack cheese

Enchilada Sauce:
2 Tbsp. olive oil
2 tbsp. flour
4 Tbsp. chili powder
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 1/4 cups chicken broth
2 Tbsp. tomato paste

Make the enchilada sauce: heat the olive oil in a small pot over medium-high heat. Add the flour and whisk together for 1 minute. Add the chili powder, onion powder, garlic powder, salt, cumin, and oregano, and whisk for 30 seconds. 

Slowly pour in the broth while whisking constantly to make sure no lumps form. Add the tomato paste and whisk the sauce until completely smooth. Bring to a simmer; then remove from the heat. (You won't use all of this; you can freeze the leftovers!)

For the meatballs: in a medium bowl, whisk together the egg, breadcrumbs, green onions, cilantro, jalapeno, chili powder, salt, cumin, and oregano until fully combined. Add the ground beef and mix with your hands until all the ingredients are combined. 

Roll the meat into balls using a heaping tablespoon or a small cookie scoop. You should get between 20-24 meatballs. 

Heat the olive oil in a large skillet over medium high heat. Add the meatballs and sear on both sides, about 2 minutes per side. This will not fully cook the meatballs in this step, they will bake later.

Spread 1 cup of enchilada sauce into a casserole dish. Add the meatballs in a single layer. Pour the remaining 1/2 cup of sauce on top, then sprinkle with shredded cheese.

Bake at 350 for 10-12 minutes until the meatballs are cooked through and the sauce is bubbling. 

Serve with cilantro lime rice, cheese quesadillas, or plain tortillas, and garnish with avocado and cilantro. 

Mongolian Ground Beef and Noodles

I love Mongolian beef but I don't always have the right cut of steak in my freezer. So cue this amazing recipe that gives you all the great flavor using ground beef! 

I really enjoyed this meal, and it was even better the next day for lunch. I used the brown rice ramen noodles that I buy at Costco, and they worked really well here. 

But you don't need "fancy" noodles - just use what you have in the cupboard. 

This is a great recipe to have in your back pocket since it uses mostly pantry staples. Add a fresh green vegetable (broccoli, green beans, snow peas, asparagus would all be great!) and dinner is done. 

Mongolian Ground Beef and Noodles

1 pound ground beef
5 cloves garlic, minced
1/4 cup brown sugar
1/4 cup beef broth
1/3 cup soy sauce
2 Tbsp. hoisin sauce
1 Tbsp. cornstarch 
1/2 tsp. ground ginger
1/2 tsp. pepper
pinch red pepper flakes
10 oz. linguine, or rice noodles or ramen
4 green onions, sliced

Cook the pasta or rice noodles in a large pot of boiling water until al dente, then drain. 

Meantime, combine the soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes in a small bowl or measuring cup. Add the cornstarch and 2 Tbsp. of water, and whisk well until the cornstarch is completely dissolved. 

Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat, then reduce the heat to medium.

Add the minced garlic to the browned beef and sauté for about 1 minute until fragrant. 

Whisk the sauce again, then add to the skillet and simmer until slightly thickened. Add the noodles to the skillet, and toss well to combine. Top with green onions. Garnish with sesame seeds if you like. 

Sweet Potato Taco Skillet

This is my reality. I find myself thinking about how I can get more protein, more fiber, more anti-inflammatory foods into my diet. And I also want the food to taste good! 

This recipe ticks a lot of those boxes! Plenty of protein from the ground beef, good anti-inflammatory properties in the sweet potato and avocado, which also both have great fiber. But the most important part is flavor: and this recipe delivers on that, too. Taco spices and green chiles, in addition to fire roasted tomatoes, provide lots of flavor. 

One thing that makes this recipe so easy is that you mix up a spice mixture and use it BOTH for the meat and for the sweet potatoes! After cooking the beef, onions, garlic, then the sweet potatoes, you put it all together with the tomatoes and chiles and cover with cheese! Yum!

You can then garnish this however you like - I just used avocados but you can add tomatoes, cilantro, sour cream, whatever your heart desires!

As you can see, this recipe only requires ONE skillet - just another winning component of this dish! Even if you're not concerned with protein, fiber, anti-inflammatory qualities of foods, etc. etc., (lucky you!) you should still make this for dinner. Because it's delicious. And that's what ultimately counts, right? 

Sweet Potato Taco Skillet

1 Tbsp. chili powder
1 tsp. cumin
3/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. oregano
2 Tbsp. avocado oil, divided 
3/4 cup onion, diced
3 cloves garlic, minced
1 pound ground beef
4-5 cups (about 2 large) sweet potatoes, peeled and diced into 1/2" cubes
1 can (15 oz.) fire roasted tomatoes
1 can (4.5 oz.) green chiles
1 cup shredded Mexican cheese

In a small bowl, combine the chili powder, cumin, salt, garlic powder, onion powder, paprika, and oregano. 

Heat 1 tablespoon of oil in a deep saute pan or cast iron skillet over medium-high heat. When the oil is hot, add the diced onion and cook, stirring frequently to soften. Add the minced garlic and cook for another minute, until fragrant.

Add the ground beef and cook to break it up slightly then add about 3/4 of the prepared taco seasoning. Continue to cook, stirring frequently, until no pink remains. Remove the beef and onions to a plate. Drain the pan and wipe it clean.

Drizzle another tablespoon of oil into the pan then add the diced sweet potatoes and the remaining seasoning over medium heat and cook, stirring frequently, until they’re fork tender, 10-15 minutes. Add more oil as needed if they seem to dry. They should be slightly brown on the outside and tender in the middle.

Pour in the fire roasted tomatoes and green chiles and stir well to combine. Turn the heat up to medium-high and allow the mixture too bubble for 5 minutes.

Add the ground beef mixture back to the pan and stir well to combine. Top with shredded cheese then cover for 1-2 minutes until melted. 

Garnish with fresh tomatoes, avocado, or your favorite toppings. 

• 1 tsp. ground cumin

• 3/4 tsp. salt

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Udon noodles with Beef and Bok Choy

Noodley stir fries are always a big hit in our house, and when I recently had some bok choy to use up, I came up with this variation. I like beef and bok choy together, and the peanuts and soy/chili sauce really tie it all together. 

One of the best things about this meal is that it's made in ONE skillet. (You do have to cook the noodles in another pot, but if you find fresh or frozen udon noodles you could save that step.) 

After a quick stir fry of the beef, and then the veggies, you sauce up the noodles and then you're all set. This is very quick, very easy, and very delicious. That's my weeknight trifecta!

Udon noodles with Beef and Bok Choy

8 oz. thinly sliced beef (like sirloin steak)

4 oz. baby bella mushrooms, sliced

12 oz. udon noodles or rice noodles

10 oz. baby bok choy, chopped

2 cloves garlic, minced

2 green onions, sliced

3 Tbsp. sweet chili sauce

2 Tbsp. soy sauce

1 Tbsp. sesame oil

1 Tbsp. rice vinegar

3 Tbsp. roasted salted peanuts, chopped

1 Tbsp. olive oil, divided

Cook the noodles according to the package directions.

In a small bowl or measuring cup, combine the sweet chili sauce, soy sauce, sesame oil, rice vinegar, and 1 1/2 Tbsp. water. 

Heat 2 tsp. olive oil over medium high heat. Season the beef with salt and pepper, then stir fry until cooked through. Remove to a plate. (Leave the pan as is, don't clean it up!)

Add another teaspoon of oil to the pan, then add in the bok choy (white parts only!), white parts of the green onions, and garlic. Cook for 2-3 minutes, then add the mushrooms and cook for another minute. 

Reduce the heat to medium low. Drain the noodles, then add them to the pan, along with the sauce, and stir well to break up any pieces stuck to the bottom of the pan. Cook and stir until most of the sauce is absorbed, then add the green parts of the bok choy and the beef. 

Garnish with chopped peanuts and the green parts of the onions.  Serves 4

Korean Beef Sloppy Joes

 

At our house, we love Asian flavors and I'm always game for a fusion - combining two different styles into one food. These Korean Beef Sloppy Joes are just the ticket! Similar to a regular sloppy joe in substance, but with a much tangier, kickier flavor.(Kickier is not technically a word, however it is a great descriptor here, so I'm going to go with it.) 

I also liked that these sloppy joes were not as, well, sloppy, as the traditional recipe that I make. And let's be clear, I love sloppy joes. They are often my request at our family birthday dinner! But this year, these Korean Beef Sloppy Joes won the day. And everyone at the party agreed that they are fantastic.

We enjoyed these at home with sweet potato fries and roasted broccoli, and at the birthday party the Asian Coleslaw (or try this one with mangoes!) was the perfect accompaniment. Followed by cake, of course!

So whether you're having a party, or it's just a regular day, these Korean Beef Sloppy Joes are sure to be a hit. I hope you enjoy them as much as we do!

Korean Beef Sloppy Joes

1 1/2 pounds ground beef

3 cloves garlic, minced

2 tsp. sesame oil

1/2 cup ketchup

1/2 cup hoisin sauce

1/4 cup water

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

1 tsp. chili garlic sauce

2 green onions, thinly sliced

6 hamburger buns, lightly toasted

In a large skillet over medium heat, brown the ground beef, breaking it up slightly with a spoon or spatula. Be sure to leave some larger chunks of meat, so don't break it up entirely. Drain any fat.

Add the garlic, sesame oil, ketchup, hoisin sauce, water, soy sauce, vinegar and chili garlic sauce. Stir well to combine, then bring to a light simmer and let simmer for 5 minutes to combine the flavors. If it's not sloppy enough, add up to 1/4 cup more water. 

Spoon the meat mixture onto the bottom half of the buns, and then garnish with green onions. Top with the other half of the buns.  Serves 6. 

Greek Meatballs

I recently found myself with too much feta cheese, so decided to use some of it to try a new meatball recipe. These meatballs have amazing Greek flavors, and we really enjoyed them with a cucumber tzatziki salad and sauteed green beans.

These Greek meatballs are so easy to make, and so quick! You can have dinner on the table in 30 minutes, perfect for a busy night. 

The feta with the herbs and spices really makes these unique.

If you want to up your meatball game, try these beauties!

Greek Meatballs

1 pound lean ground beef
1/4 cup panko
1/4 cup finely diced onion
2 Tbsp. lemon juice
1 egg
1 tsp.  parsley
1 tsp. oregano
1/2 tsp. cumin
1/2 tsp. coriander
2 oz. feta crumbles

Line a large baking sheet with foil. 

In a large bowl, combine all the ingredients except the beef, and mix well. Add in the ground beef and use your hands to incorporate all the ingredients.

Roll the mixture into 1" meatballs and place on the tray. Bake at 450 for 12-15 minutes, depending on if your meatballs are on the smaller or larger size...

Serve with cucumber salad and roasted or sauteed vegetables.  Serves 4.

Balsamic Red Wine Beef Ribs {Instant Pot}

I love using the Instant Pot for cuts of beef that take a long time to braise. It's still not a freaky fast dinner, even in the IP, but a lot faster than the oven. And beef short ribs turn out so tender! I love the combination of red wine and balsamic vinegar, and it turns out to be a winner when used with these ribs.

First, the ribs get a good sear in your IP, then you saute some onions and garlic in the delicious leftover beef left behinds in the pot. (Beef left behinds is a technical cooking term.) Add in some red wine (pour yourself a glass first!) and deglaze that pot (which means getting all the beef left behinds stirred up) then cook the beef in the winey goodness. At the end add the balsamic to create a delicious sauce. 

If only I had TWO IPs so I could also make the mashed potatoes!  That would be a little much, even for this appliance loving cook. So I made them on the stove. Saute or roast some green veggies, and you'll have a super delicious dinner on your hands. And in your mouth. 

Balsamic Red Wine Beef Ribs 

2 pounds boneless beef short ribs

1/2 cup chopped onion

2 cloves of garlic, minced

2/3 cup red wine

1 tsp. rosemary leaves, crushed

1 tsp. parsley

1 1/2 Tbsp. balsamic vinegar

Preheat the Instant Pot on Saute. Season the short ribs with salt and pepper. Place them in one layer in the pot and let them sear. Leave on this side for about 5 minutes, then flip and cook for another 5 minutes. Remove to a plate, and repeat if you have remaining ribs. 

Add onion and garlic to the pot and saute for 5 minutes. Add in the red wine and deglaze the pot, (stirring up all those brown bits that have caramelized at the bottom).

Put the short ribs back in and add the rosemary and  parsley.

Seal the Instant pot insuring that the venting switch is set to "sealing."  Press the Soup/Stew option and set the time to 35 minutes. 

When cooking is completed, let the pot release naturally for 15 minutes. Then, carefully, release all the steam and remove the lid of the pot.

Remove the meat, then skim the sauce off with a spoon to remove the fat.  Add in the  balsamic vinegar, and turn the pot to saute.  Allow to boil until it has reached a glossy and glaze consistency. Serve ribs over mashed potatoes, and covered with glaze. 

Cheesy Taco Pasta

Here's an easy, delicious, fast, one-pot dinner that will have your tastebuds singing. It's perfect for these summer evenings when you're running from one activity to another and your little soccer players need a good supper!

It's also perfect for a rainy summer day when comfort food is in order. Or any day that ends in "y" for that matter. This recipe takes all the good flavors of tacos (too many to name here, honestly) and combines them with pasta in a cheesy, tomato-y sauce.

This won rave reviews at my house, especially when topped with sour cream and guac. (As would anything.)

Cheesy Taco Pasta

3 cups small shell pasta
1 pound ground beef
1/2 cup onions, chopped
2 cloves garlic, minced
2 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cayenne
1/2 tsp. oregano
1/2 tsp. paprika
2 tsp. cumin
2 tsp. salt
2 cups water
1 cup tomato sauce
1 cup shredded Mexican style cheese
fresh cilantro, guacamole, sour cream, tomatoes, olives for garnish as desired


Cook ground beef, onions and garlic in a large skillet over medium high heat until meat is no longer pink; drain fat. Stir in the tomato sauce, chili powder, garlic powder, cayenne, oregano, paprika, cumin, salt, water and pasta.

Loosely cover the pan, reduce heat to medium.

Cook for 5-10 minutes until the pasta is done, stirring occasionally.

Remove from heat and stir in cheese. Serve with additional garnishes as you like. Makes 4-6 servings.