This is the kind of recipe that saves ya. After a long day (blog work on my photography site, three classes, a 5 mile run, studying, and styling/photographing/editing 4 (!) recipes), there is nothing better than being able to relax at home with a dinner that is done in a flash. This asian beef bowl takes a total of 15 minutes (if you don’t count the rice andddd I’m totally not against the microwavable kind) and the sweet and salty flavors will have you absolutely swooning. As Kyle just told me when I asked him to describe the recipe, it’s “inhalation-worthy”. There were a couple of times when we were scarfing down our dinner that Kyle had to make himself sit back and slooooowwww down because he had to remind himself to breathe in-between bites. If that doesn’t indicate a succesfully delicious recipe, I don’t know what does!
I’m keeping this post short and sweet because I am bone-tired and still need to do a bit of sponsored work and studying for my biochem class. The clock currently says 10:55 p.m, so I’m hoping to be in bed by 1 so I can wake up around 7 and get to my genetics class. Oh! And did I mention that tomorrow, Kyle and I are heading back to our hometown because…. HIS FAMILY IS GETTING A PUPPY. A tiny, squirmy black lab that I’m gonna love on so hard. Eeeeeep.!!!
- ½ tbsp olive oil
- 1 cup onion, roughly chopped
- 1 tsp finely diced ginger
- 2 cloves garlic, roughly chopped
- 1 lb 96% lean ground beef
- ¼ cup soy sauce
- ¼ cup brown sugar
- for serving: toasted sesame seeds, green onion, and rice
- In a large pot, heat the olive oil and cook the onions on medium-high heat until translucent. Add in the ginger and garlic and cook for a minute or so.
- Add the ground beef and break up the meat into small pieces. Cook until no longer pink, and drain the extra liquid. Add in the soy sauce and brown sugar, stirring to mix everything evenly. Let simmer for 2-3 minutes.
- Serve over rice with toasted sesame seeds and chopped green onion!