Recipes

Korean Ground Beef and Vegetables

??‍♀️ When you need an impromptu dinner, no need to skimp out on big flavor!

This 30-minute ONE-POT meal will light up ? your tastebuds without any guilt.

And it’s great to change up flavors during the week because variety can definitely help keep you on track ??!

 

Yield/Serving

4

Macros

Serving Size: 4 oz. ground meat with 1 1/2 cups vegetables
  • Protein - 27 g
  • Carbs - 9 g
  • Fat - 17 g

Ingredients

  • 1 tablespoon avocado oil
  • 1 pound grass fed ground beef
  • 2 teaspoons minced garlic
  • 1/4 cup Braggs Liquid Aminos
  • 1/4 cup beef broth or bone broth
  • 1 teaspoon ginger paste
  • 2 teaspoons toasted sesame oil, divided
  • 2 teaspoon arrowroot starch - optional
  • 1 teaspoon rice wine vinegar
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon pepper
  • 16 ounces (packaged) stir fry vegetables
  • toppings - toasted sesame seeds, green onions

Cooking Utensils

  • instant pot OR large non-stick skillet
  • large non-stick skillet

Directions

Instant Pot Directions:

  1. Turn Instant Pot to saute mode.
  2. Add avocado oil to the bottom and brown the ground beef. Add the minced garlic, and stir.
  3. Once beef is browned, add all sauce ingredients: braggs aminos, broth, 1 teaspoon sesame oil, arrowroot starch (optional), rice wine vinegar, ginger paste, chili flakes and pepper. Stir well.
  4. Set valve to sealing. Use the manual setting to set to 4 minutes.
  5. Meanwhile, heat a skillet over medium high heat. Add 1 teaspoon toasted sesame oil and add the stir fry vegetables. Cover and cook 3-4 minutes until tender crisp. Be careful not to overcook the vegetables. If vegetables begin to stick or burn, add a touch of water. Remove and set aside.
  6. Once time is up on the IP, let naturally release for 10 minutes, then quick release.
  7. Serve by adding stir fry vegetables, garnish with green onion and toasted sesame seeds.

 


 

Stove-top Directions:

  1. Heat a pan over medium high heat. Add 1 teaspoon toasted sesame oil and the stir fry vegetables. Cover and cook 3-4 minutes until tender crisp. Be careful not to overcook the vegetables. If vegetables begin to stick or burn, add a touch of water. Remove and set aside.
  2. Add ground beef  to the pan. Cook, breaking it up as you go, until it is cooked through.
  3. Meanwhile mix together the “sauce” – minced garlic, braggs aminos, bone broth, arrowroot starch (optional), 1 teaspoon sesame oil, rice wine vinegar, ginger paste, chili flakes and pepper. Add to the cooked ground beef and bring to a simmer. Cook for 3-4 minutes
  4. Stir in the vegetables or serve them on the side, scooping some of the extra sauce on top.

 

Recommendations:

  • Beef can be swapped for ground bison, turkey, chicken or pork. And for my vegetarians, try these vegetarian crumbles.
  • Any vegetable combination is great for this recipe. I used the “stir fry” fresh veggies from Publix and riced cauliflower. Other options include Brussel sprouts, peppers, onions, bok choy or green beans.
  • If you want a thicker sauce, add in 2 teaspoons of arrowroot starch along with the “sauce” ingredients. This should thicken up the sauce nicely.
  • For my sweet and spicy lovers, add 1 tablespoon granulated sweetener or coconut sugar along with you “sauce” ingredients. And to reduce the “saltiness” simply use less Braggs liquid aminos.
  • ?? For Training Days: use a leaner cut of ground meat and add 1/4 cup basmati rice or 1 cup sweet potato noodles

Additional Information

Approximately 300 calories per serving (using 90/10 ground bison and bone broth)

~1 palm protein, 3 thumbs fat

Calories may vary depending on brands of ingredients, substitutions and serving size.

 

Approved for Ketogenic, Dairy Free & Gluten Free Lifestyles.

 

Still Hungry?

Enter your email here to receive our newest recipes!

Book Your One-Week Free Trial Now!

Why wait? Get the body you’ve always wanted with quick, effective training sessions that fit your busy life.
Sign up today to start your FREE TRIAL!