Spicy Korean Beef
Heat the sesame oil in a large skillet over medium-high. Brown the beef until cooked through, about 3 minutes. Toss in garlic and cook for another minute. Drain off all the fat.
Stir in the brown sugar, soy sauce, ginger, and chili garlic sauce. Season with salt and pepper. Simmer for 1-2 more minutes to blend the flavors. Toss in the scallions.
Serve over hot rice and sprinkle with a few sesame seeds.
For a low-carb option, we like serving with iceberg lettuce pieces to make wraps.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 440 | ||
Calories from Fat: 215 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 1147mg | 40 % | |
Potassium 494.3mg | 13 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 30.6g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 440
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