Reading Time: 2 minutesThis 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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 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
Instructions
-
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.
Courtney is a low-FODMAP (no onions/garlic, wheat, fructose, lactose) locavore and a Customer Advocate at The Good Kitchen. She is working on her B.S. in nutrition is passionate about clean, healthy, locally sourced meals.
