Korean Beef & Veggie Bowls

Happy New Year! This is my first post of 2020 and I’m so excited to share it with y’all. I have so many delicious recipes and foodie projects planned this year and I feel it in my bones that this year is going to be amazing!

A few weeks ago I asked my awesome followers on Instagram what kind of recipes that they were looking for now that the holidays are over. 99% of the responses were “quick, easy, and healthy.” Surprise, surprise. Ha! I am definitely known for my cheesy, indulgent, Tex-Mex recipes but I also have quite a few healthy ones. I love to balance comfort food with healthy! My philosophy on healthy recipes is that they must still have big, bold flavors. Taste should never be sacrificed for a healthy meal because it doesn’t have to!

The first recipe that came to mind was this one. My Korean Beef & Veggie Bowls are so flavorful and so delicious that you’ll be putting it on your regular dinner rotation. Now, don’t @ me because of the sugar! Ha! “Healthy” is a relative term because everyone is on a different eating plan these days. Sugar to some is a huge “no no” but for me, if it’s full of veggies and has healthy, lean protein, then I’m sold! You could definitely experiment with sugar alternatives and use even leaner meats like ground turkey or chicken.

“Easy” was another big request and this one definitely checks that box. I had my veggies chopped and dinner served in 30 minutes! My kids loved it! You could also double the recipe and use it for meal prep for the week. I love how versatile this is!

This is a sponsored post for Lee’s Marketplace. Items on sale the week of January 14-20: ground beef, bell pepper, soy sauce, sesame oil, rice

Korean Beef & Veggie Bowls

Ingredients

1 tablespoon olive oil (or other light oil)
2 cups zucchini, sliced
1 cup carrot, sliced into matchsticks
1 red bell pepper, diced
1 bunch green onions, sliced and divided
1 lb lean ground beef
1/3 cup brown sugar
1/3 cup soy sauce
1 ½ tablespoons sesame oil
2-3 tablespoons Gochujang sauce
¾ teaspoon ground ginger
¾ teaspoon garlic powder
1 ¼ teaspoon salt
Freshly ground black pepper, to taste
2 cups cooked white or brown rice
Sriracha sauce (optional)

Directions

Heat a large non-stick skillet to medium-high. Add olive oil then add zucchini, carrot, bell pepper, and about ¾ of the green onions. Sauté until vegetables start to soften, about 5 minutes.

Push vegetables to the side of the pan and add ground beef. Cook and crumble then stir into the vegetables. Drain grease if needed (use lean meat so you don’t have to).

To the pan, add brown sugar, soy sauce, sesame oil, Gochujang, ginger, garlic, salt, and pepper. Stir to combine, reduce heat to medium, and let cook for 5-10 more minutes.

Serve on top of rice and garnish with remaining green onions and sriracha sauce.

Note: Gochujang can be found in the Asian section of most grocery stores. Don’t leave it out! It’s worth the buy and adds amazing flavor.

Chicken Cacciatore

As many of you already know, I am now collaborating with my favorite grocery store, Lee’s Marketplace! I am doing custom recipe development for them based on what’s currently on sale. I am getting ready to make my third recipe for them today and am having so much fun. I love looking over their sale ad and coming up with a meal to make. It’s like my own little version of my favorite Food Network show, Chopped. Chicken Cacciatore is the first recipe that I came up with for Lee’s. My mom made this all the time when I was a kid and it is the dish that made me love onions and peppers. I don’t have her recipe, so I came up with my own based on memory. My mom always served it over white rice but my kids are pasta lovers, so I used mini shells for this version. Use what you like though! This is a quick, delicious weeknight dinner that tastes like you spent hours. Enjoy!

Chicken Cacciatore

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

8-10 boneless, skinless chicken thighs (excess fat trimmed)
2 tablespoons canola oil
1 tablespoon kosher salt, divided
Black pepper, freshly ground
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
2 (15 oz) cans petite diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 heaping tablespoon tomato paste
1 teaspoon sugar
2 tablespoons Italian seasoning
2 tablespoons fresh parsley, chopped
Parmesan cheese (for topping-optional)

Directions

Sprinkle both sides of thighs generously with salt and pepper. Heat a large non-stick skillet to medium-high and add 2 tablespoons of canola oil. When the pan is hot, add half of the thighs to the skillet and cook about 4 minutes per side. You want the thighs to brown really well so leave them alone and only turn after they brown. Remove thighs, set on a plate, then cook the rest of the thighs.
Turn heat down to medium then add peppers and onions to the pan. Cook about 7 minutes or until softened (add more oil if pan is too dry). Add garlic and cook 1 minute. Add diced tomatoes, sauce, paste, sugar, Italian seasoning, 1 teaspoon of salt, and ½ teaspoon pepper. Stir to combine then add thighs back into pan. Cover and simmer for 20 minutes.
Just before serving, add parsley. Serve over short pasta or rice. Top with parmesan if desired.