korean beef skillet
- 1 1/2 pounds ground beef (93% or leaner)
- 2 cups baby or regular bok choy, cut into 1 inch pieces
- 3 cloves garlic, minced
- 1/2 cup Korean barbecue sauce
- 1/4 cup water
- 1/4 teaspoon crushed red pepper flakes
- 1 cup thinly sliced red cabbage
- 1/2 cup fresh bean sprouts
- 1/2 cup thinly sliced green onions
- Hot cooked brown rice
- TOPPINGS OPTIONAL
- Thinly sliced seaweed and thinly sliced red radishes
Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bok choy and garlic; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally.
Stir in barbecue sauce, water, red pepper; cook 1 to 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in cabbage, bean sprouts and green onion. Let stand 5 minutes.
Serve beef mixture over rice. Top with seaweed and red radish, if desired.
Test Kitchen TipsCooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving: 244 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 521 mg sodium; 15 g carbohydrate; 1.1 g fiber; 27 g protein; 6.6 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 3.6 mg iron; 18.7 mcg selenium; 6.1 mg zinc; 85.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
Nutrition information per serving, using 1/2 cup brown rice: 353 calories; 9 g fat (4 g saturated fat; 4 g monounsaturated fat); 76 mg cholesterol; 522 mg sodium; 38 g carbohydrate; 2.9 g fiber; 29 g protein; 8.4 mg niacin; 0.6 mg vitamin B6; 2.3 mcg vitamin B12; 4.1 mg iron; 18.7 mcg selenium; 6.7 mg zinc; 85.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.