Monday, May 11, 2015
I'm embarrassed that I've been absent for this long. I've been cooking, but the new job has taken some getting used to in terms of setting our routine (but it's great!) and of course my new little kitchen helper is still figuring out all the tools and how they work. But at 5 months old, he has a lot more to learn, not the least of which is don't put all the tools in your mouth. I've got a backlog of birthday baking to share with you, a few more tasty quick breads and some other goodies I'd like to get to you before this time next month. Because I while I super excited that today is Secret Recipe Club reveal day, I'm disappointed that the last time I posted something delicious was for last month's Secret Recipe Club. But we all hit these ruts and I'm thrilled with this recipe and the nudge to get back in gear with posting. We've actually had this a few times already because it's super easy to make during the week after work and daycare, between feeding the little guy and getting him ready for bed. Plus it tastes awesome. I love my crock pot Beef and Broccoli, but this stove top Korean Beef is equally delicious with a slight twist in the flavor, texture and presentation. I've never been to a Korean restaurant, so I can't vouch for authenticity. Authentic or not, it's still delicious and is definitely in our rotation. The first time I made this, I didn't have any broccoli, so I substituted green beans and it was equally good. thank goodness for Secret Recipe Club for helping me get back on track and find this awesome recipe.
What's Secret Recipe Club? Each Monday a group of bloggers post a recipe they've made from another blogger's repertoire. Nobody knows who's featuring their blog until that day and it's a fun chance to visit new blogs and try something different. Visit some of the other bloggers in my group by checking out the blog hop at the bottom of this post. To learn more about Secret Recipe Club, click here. This month I had the pleasure to cook from The PinterTest Kitchen, a family affair comprised of a mom, Sharon, and her two daughters Allison and Jessica. Between the three of them, they are whipping up all the popular recipes posted on Pinterest (my kind of ladies, since I find so much inspiration there myself). Per usual I struggled with my choice, particularly since these ladies have made so many of the recipes I've pinned but haven't tried yet: Buffalo Chicken Ring, Red Velvet Whoopie Pies, Raspberry Coffeecake Muffins, or Pizza Wonton Cups. But I finally narrowed it down to Allison's Korean Beef, partially because I was running out of time for dinner--before we called for take out--when I realized I had all the ingredients. I certainly love being able to try a new recipe without any pre-planning! I did leave out the sesame seeds, not because I didn't have them, but because I didn't feel like toasting them (yes, I was lazy). But I did swap the olive oil for sesame oil, so I still got that good flavor. We always have a vegetable at dinner and by adding the broccoli directly to the meal, we got all the lovely saucy flavor and a one bowl meal. Few dishes are always a bonus when cleaning up dinner and trying you get Logan down for bed on time. This Korean Beef is a new favorite, and we'll be enjoying it for a long time. Be sure to head over to The PinterTest Kitchen and check out the other awesome recipes from Allison, Jessica and Sharon.
2 Tablespoons sesame oil
3 cloves garlic
1 pound ground beef
1/3 cup brown sugar, packed
1/4 cup soy sauce
1 teaspoon ground ginger
1 teaspoon red pepper flakes
salt and pepper, to taste
1 pound broccoli florets, fresh or frozen
2 cups cooked rice (not pictured)
3-4 scallions (not pictured)
In a medium skillet, heat sesame oil and minced garlic cloves over medium high heat until fragrant. Add beef and cook until browned. Drain off excess fat and return to stove.
In a small bowl, whisk together brown sugar, soy sauce, ginger, red pepper flakes, salt and pepper.
Pour over beef, stir to coat and cook on medium low heat.
Add broccoli and toss to coat. Cover pan and cook for 10 minutes until the broccoli is steamed and the sauce is slightly thickened.
Remove from heat and serve over rice. Top with chopped scallions.
Makes 4 servings.
The Cookie Princess
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