Gochujang Glazed Beef & Vegetables
This Gochujang Glazed Beef & Vegetables features a blend of ground beef and an array of colorful vegetables, creating a satisfying and full-bodied meal prep option. The cabbage provides a low calorie, high volume addition to help you stay full.
Servings: 5 servings
Calories: 572kcal
Ingredients
- 2 lbs ground beef (90/10)
- 1 medium green pepper
- 1 small yellow onion
- 8 oz cabbage a whole head or pre-shredded in a bag
- 2 medium carrots
- 1 tbsp oil
- 3 stalks green onion optional
For the Sauce
- 2 tbsp soy sauce gluten free if needed
- 3 tbsp gochujang
- 2 tbsp honey
- 2 tbsp water
- 1 tbsp minced garlic
- 1 tbsp minced ginger
For the Rice
- 3¾ cups cooked rice
Instructions
For the Rice
- Cook the rice using your preferred method. Rinse it first until the water runs clear and get it started while you prepare the remaining components. You will need 3¾ cups (563g) of cooked rice for the final dish.
For the Sauce
- Mince up the garlic and ginger.
- In a bowl, mix the garlic, ginger, soy sauce, gochujang, honey, and water together. Stir to combine.
For the Beef and Vegetables
- In a large skillet over medium high heat, add in ½ tbsp of oil and add in your beef. Spread it around the surface of the skillet to get good browning. Season lightly with salt and pepper.
- While the beef is cooking, wash and cut all of your vegetables. The onion and pepper get cut into thin slices.
- If you buy a head of cabbage, remove the outer layers and cut it into thin shreds. If you buy the pre-shredded cabbage in the bags, you will save some time.
- Process the carrots into ribbons by using a vegetable peeler. Go down the length of the carrot until the whole thing is used. Cut across the ribbons when finished to break them into smaller pieces. You can also just cut the carrots into thin strips if you don't have a peeler.
- If your pan is big enough, you can cook the beef and vegetables in the same pan. When the beef is 90% of the way done, make room in the center and cook the vegetables. If it is not big enough, cook the beef until it has finished and remove from the pan, reserving any fat in the pan.
- Add another ½ tbsp to the skillet and add the onions and peppers first, season very lightly with salt. Allow these to cook and color up for a couple of minutes.
- When the onions and peppers have developed color, add in the cabbage and carrots and stir everything together. Allow the cabbage to cook down and soften.
- Add the beef back into the pan, stir everything together, and create a well in the center. Pour the sauce into the well and allow it to sit over the heat for a minute or so until the garlic and ginger become fragrant and the sauce starts to lightly bubble.
- Mix everything together, taste test, and adjust any flavors as needed.
Plating
- This recipe makes 5 servings. Divide your ingredients evenly into 5 containers. Each container gets ¾ cup of cooked rice. Top with chopped green onions if you wish for garnish.
Nutrition
Calories: 572kcal | Carbohydrates: 52g | Protein: 42g | Fat: 22g | Fiber: 3.6g