Korean ground beef stir-fry with zucchini, mushrooms, and carrots.
Ingredients
Rice
- 2 ¼ cups water
- 1 ½ cups uncooked jasmine rice, rinsed and drained
Pickled Scallions
- 4 stalks scallions, white and green parts thinly sliced, divided
- 3 1/3 tablespoons white wine vinegar
- 1 pinch salt
Stir-Fry
- 3 teaspoons olive oil, divided
- 2 medium zucchini, halved lengthwise and cut into half-moon slices
- 1 (8 ounce) package button mushrooms, thinly sliced
- 4 large carrots, shaved into strips using a vegetable peeler
- salt and ground black pepper to taste
- 6 tablespoons soy sauce, divided
- 2 tablespoons sesame oil
- 2 tablespoons white sugar
- 4 cloves garlic, minced
- 2 (1 inch) pieces fresh ginger, peeled and minced, or more to taste
- 2 pounds ground beef
- 4 teaspoons Sriracha sauce
Directions
Step 1
Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Gently fluff with a spoon and keep warm.
Step 2
While the rice is cooking, combine scallion whites, vinegar, and salt for the pickled scallions in a small bowl. Set aside to pickle while you start the stir-fry.
Step 3
Heat 1/2 of the olive oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and carrots; season with salt and pepper. Stir-fry until crisp-tender, 3 to 5 minutes.
Step 4
Combine 1/2 of the soy sauce with sesame oil and sugar in a small bowl; whisk until well blended. Pour over vegetables in skillet and toss to coat. Remove vegetable mixture from the skillet and keep warm.
Step 5
Heat remaining olive oil in the same skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef; cook and stir in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in remaining soy sauce.
Step 6
Ladle rice into bowls. Top with beef, vegetables, and pickled scallions. Sprinkle with scallion greens and drizzle Sriracha over top.
Editor’s Notes:
The original recipe called for two "thumbs" ginger, which vary in length from 1 to 2 inches. We edited for two 1-inch pieces of fresh ginger; add more to taste.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 472 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat8g | 38% |
Cholesterol77mg | 26% |
Sodium920mg | 40% |
Total Carbohydrate40g | 15% |
Dietary Fiber3g | 10% |
Protein26g | |
Vitamin C13mg | 67% |
Calcium33mg | 3% |
Iron1mg | 7% |
Potassium392mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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