KOREAN GROUND BEEF AND RICE BOWLS

Super easy dish, full of flavor, we like to add different veggies to it, quick cook so they stay crispy or raw, depending on what we have.

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Serves: 4

What you Need:

1 pound lean ground beef 90% lean
3 garlic cloves minced
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
a few veggies thrown in 
2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish

How to make it:

In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. I toss in a few vegetables now that cook quick or add fresh raw before serving as we like our veggies in a bowl.

In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.

Serve over hot rice and garnish with green onions and sesame seeds.

Sweet Chili Salmon Rice Bowl

I have this thing about bowls these days so I am trying all kinds of ideas and creating recipes. So today I share my Sweet Chili Salmon Rice Bowl and it is delicious, just make sure you find a Sweet Chili paste sauce or it might be way too hot.

Yield: 4

Ingredients
1 pound salmon filet, cut into chunk
1/2 shredded carrot
1/2 shelled edamame

2-3 sliced small sweet peppers
a pinch of salt and pepper
2-3 green onions, sliced into 1/2 to 1 inch pieces(red onion is good too)
1/4 cup sweet chili paste sauce, plus extra for topping if desired(be sure it says Sweet)
1 tablespoon honey
1 tablespoon coconut oil
1/4 cup fresh chopped cilantro (we love lots of cilantro)
1/2 teaspoon toasted sesame oil
1–2 tablespoon toasted sesame seeds
2 limes, sliced

Instructions

Cook rice in a rice cooker according to directions. Let cool while you prepare the rest of the ingredients.

Skin and cut salmon into cubes. Place the salmon in a bowl and season with salt and pepper, then cover with the chili sauce and honey, tossing well to coat. You can toss with a little more chili sauce if desired.

Heat a large skillet or grill pan over medium-high heat and add the sesame oil. Add the edamame and shredded carrots and cook 2-3 minutes or until slightly tender. Add green onions and cook and additional 1-2 minutes (I like my carrots to have a little fresh crunch, but it can be cooked a few extra minutes if you would like them thoroughly cooked). Set veggies aside.

Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Place the salmon in the skillet and cook until opaque and golden on all sides, about 1 to 2 minutes per side.

Assemble rice bowls by dividing the rice, veggies, and salmon among 4 bowls. Top with cilantro, sesame seeds, and lime wedges.

Remove the salmon and place it on a plate. Drizzle it with the toasted sesame oil and cover with the cilantro and sesame seeds. Finish with a spritz of lime. Serve with lime wedges and extra chili sauce.