KOREAN BEEF Power Bowls
Chiberia is officially experiencing the hottest summer in history. We took Butters and the corgi to the best pool party ever to cool down!
Can we talk about these power bowls instead of baby corgis?
On a bed farro, we serve everyone’s favorite Korean Beef made from crumbled Beef (you can also use ground turkey or even chicken), caramelized Kimchi, shredded lettuce, and slices of avocado drizzled with Sriracha Mayo.
You can add a little more or less Sriracha to your taste if you are a person who is not a fan of heat.
This is a great meal to prepare for the whole week. You can make it ahead and skip the avocado slices. This is what I’ve been doing for the past two weeks.
Ingredients
1/4 cup brown sugar in a bag
1/4 cup reduced-sodium soy sauce
Freshly grated Ginger, 1 Tablespoon
Sesame oil two teaspoons
Half a teaspoon of Sriracha or more, according to taste
Olive oil one tablespoon
Two cloves garlic, minced
1 pound of ground beef
KIMCHI
Sesame oil two teaspoons
Chop Kimchi into 1 cup
One teaspoon of sugar
FOR THE SRIRACHA MAINNAISE
1/4 cup mayonnaise
Sriracha 1 tablespoon
Freshly squeezed lime juice, two teaspoons
For the Bowls
Farro 1 cup
Purple cabbage, 1 1/2 cups
One avocado halved. Peeled. Seeded. Thinly sliced.
Green onions thinly sliced
1/4 teaspoon sesame seeds
Instructions
FOR KOREAN BEEF In a small bowl, whisk together brown sauce, soy, Ginger, sesame, oil, and Sriracha.
Over medium heat, heat olive oil in a large pan. Stirring constantly, add the garlic, and cook for about a minute. Add the ground beef, and cook for 3-5 minutes until it is browned. Be sure to crumble your Beef while cooking. Drain excess fat.
Stir in the soy sauce mixture, and allow to simmer for about 2 minutes, until heated. Set aside.
FOR KIMCHI: Heat sesame in a small skillet on medium-high heat. Add the Kimchi and sugar and stir constantly until it is caramelized.
TO MAKE THE SRIRACHA Mayonnaise: In a bowl, whisk mayonnaise with Sriracha, lime juice, and salt. Set aside.
COOK Farro according to the package instructions.
Divide farro into bowls. Top with the ground beef mixture, Kimchi, and cabbage, drizzled in Sriracha mayonnaise, and garnish, if desired, with green onions, sesame seeds, and green onion.
