Korean Beef with Kale

Simple, tasty, recipes that don’t make you feel like garbage are staples in our house. Especially this time of year when we’d much rather spend more time outside than slave away in front of a hot stove. This recipe was inspired by a Pinterest find and was perfected over time after sharing it with family and testing different variations on Juan and Violet. It has less than 10 ingredients and we rarely have leftovers because it’s just that good.

You will need:

1 lb ground beef
3 cups fresh kale- chopped
3 cloves garlic
1 tsp. ground ginger or 2 tsp. fresh ginger
1/2 cup Coconut Aminos or Soy Sauce
2 Tbsp. Sesame Oil
1 Tbsp. Brown Sugar
Red Pepper Flakes to taste

Heat a skillet over medium-high heat. Add the ground beef and break it up into small pieces. Continue to cook the meat until a nice crisp starts to form. Add in your minced garlic but be careful not to burn it. You may need to adjust your heat. As your meat is browning, mix together the coconut aminos, ginger, sesame oil, brown sugar and red pepper flakes until the sugar is dissolved. Add your mixture to the meat and stir to incorporate. Add in your fresh kale, stirring occasionally until the kale is wilted and warmed through. Serve over white rice or cauliflower rice & top with green onion for a bright crunch.

Chef’s notes:

  • Even if you are not soy sensitive, I would recommend using coconut aminos to get the perfect blend of flavors.
  • You can add onion to the meat mixture for an additional level of flavor.
  • Take the time to brown your meat until it has nice, crunchy edges- thank me later.