My friend makes this amazing Korean beef and serves it with rice and cabbage salad with a ramen noodle crunchy topping it's delicious but full of sugar and carbs and a lot of fat (from oil) but the basics aren't that bad and it has amazing flavor! So I decided to recreate it in a semi hcg friendly way
So here goes....
2lbs lean ground beef
1/3 cup Splenda brown sugar blend
1/4 cup low sodium soy sauce
3 TBS minced garlic
1 TBS sesame oil
1/2 Tsp ground ginger
3-6 Chile de árbol pods
6 chopped green onions
In a large skillet heat the oil and add in the garlic and sweat it for a few minutes be careful not to burn it then add the ground beef and fry making sure to crumble it. While the beef is cooking combine soy sauce water ginger Splenda/brown sugar mix and chopped chiles the amount you use depends on how spicy you like it....I use 4 but remove the seeds of 2. When the beef is almost browned add the liquid mix and combine then just let it simmer over medium heat until all the liquid has cooked out. Serve with cabbage salad and chopped green onions.
No comments:
Post a Comment