My friend Shelley recently posted a recipe that intrigued me–Korean Beef Bowl. I looked up the recipe and had to try it. Yummy! It reminded me of when I went with Shelley to Pei Wei and had their lettuce wraps. But I thought maybe there were more vegetables in their beef combo. So I tried the recipe again, and added some vegetables. Oh so yummy, and I used half the amount of beef from the original recipe. I added carrots, mushrooms, and onions that I chopped up in my mini food processor, and some water chestnuts from a little can that I just chopped up by hand. I also used half the amount of brown sugar–1/8 of a cup still made it plenty sweet.
Here’s what I subbed in:
- 3 carrots
- 1/2 large onion
- 7 brown mushrooms
- 1 small can water chestnuts
I cooked the veggies first in the 1 Tbsp of oil, and then I took the veggies out of the pan and cooked the beef. I use the 90/10 ground beef, 1/2 pound.
Here’s how I ate it. It took me a while, but I finally figured out how to make lettuce wraps.
And just for fun, here are some pictures of the dogs.
Sophie LOVES popcorn.