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This braised Korean beef skillet is definitely one you need to add to your recipe arsenal. It’s easier than ordering take-out, saves you money, is made of healthier ingredients, and tastes better, too.
This weekday favorite of mine is a simple dish that comes together in minutes and is full of fantastic flavors — sweet and salty combine with hearty beef and crispy vegetables for a fantastic meal.
Braised Korean Beef Skillet with Bok Choy, Zucchini, and Carrots
This simple dish comes together in minutes and is full of fantastic flavors — sweet and salty combine with hearty beef and crispy vegetables for a fantastic meal.
- 1 lb grass-fed organic beef chuck chopped
- 2 tbsp avocado oil separated
- 1 cup onions diced
- 1/2 cup mushrooms sliced
- 1 tbsp fresh ginger minced
- 1 tbsp fresh garlic minced
- 1/2 tbsp sesame oil
- 2 tbsp coconut aminos
- 1 cup zucchini chopped
- 1 cup bok choy chopped
- 1 cup carrots sliced
Add 1 tbsp avocado oil to a large skillet on medium to high heat. Sear the pieces of beef chuck on each side so they are browned. Remove and set aside.
Add another 1 tbsp avocado oil to the skillet and saute the diced onions, mushrooms, garlic, and ginger until fragrant.
Stir in the sesame oil and coconut aminos to coat the veggies.
Add the zucchini, bok choy, and carrots to the skillet and stir together. Cook down until zucchini and carrots are softened.
Add the meat back into the skillet and cook until internal temperature of the meat reaches 160 degrees Fahrenheit.
Once everything is cooked through, serve and enjoy.