Weeknight dinners around here are all about quick and healthy. This recipe gets a big 'CHECK and CHECK' on those criteria! It seriously only takes about 20 minutes to get this on the table (which is awesome when Hannah is hangry when we get home from work/daycare). All three of us love it... I could probably eat this once a week.
I love the flavours in this dish - it's tastes kind of like Korean BBQ beef - but quick and homemade. You pretty much can't go wrong with sesame oil, in my opinion. Plus, if you haven't tried cauliflower rice yet you absolutely should. You will eat like 1/2 head of cauliflower before you even know it. Because I'm addicted to this recipe I haven't tried cauliflower rice with anything else, but I think it would probably make an amazing cold salad this summer too. Give it a shot - I think you'll like it too.
- 1 medium-sized head of cauliflower
- 2 tbsp olive oil
- pinch of salt
Roughly chop the cauliflower, removing the leaves and thickest part of the stalk from the center. Put about 1/3 of the cauliflower at a time in the food processor and pulse until it's broken up with the majority of larger pieces gone. Transfer that batch to a bowl, then repeat with the next 1/3 and the repeat one more time. Trust me, you want to do it in batches, otherwise your cauliflower will end up getting too finely mashed as you try to get it all - and pureed cauliflower is definitely not the goal here.
To cook the cauliflower preheat the olive oil in a large skillet, the add in the cauliflower and a pinch of salt and stir it around. Cover with a lid for about 3 minutes, so it can steam for a bit, then uncover and stir around every few minutes. I like it to get a tiny bit browned on a few pieces, so I usually start the cauliflower cooking at the same time as the beef.
Quick Korean Beef
- 1 tbsp olive oil or vegetable oil
- 1 lb extra lean ground beef
- 3 cloves garlic, minced
- 1/4 cup soy sauce (I use low sodium)
- 1/3 cup brown sugar
- 1 tbsp sesame oil
- 1/4 tsp ground ginger or 1/2 tsp fresh grated ginger
- 1/2 tsp red pepper flakes
- 2 thinly sliced green onions
- sesame seeds
Heat the oil over medium-high heat in a large frying pan. Add the beef and garlic and scramble-fry until cooked through. While the meat is cooking, mix the soy sauce, brown sugar, sesame oil, ginger and red pepper flakes together in a small bowl. Once the meat is cooked drain off excess fat (or moisture) then add the sauce mixture to the pan. Bring everything up to a simmer and allow it to cook for a few more minutes to bring the flavours together.
Serve immediately over the cauliflower rice. Top with a sprinkle of green onions and sesame seeds.
This recipe makes enough to feed the two (and a half) of us for dinner plus leftovers for lunches.