Korean Beef

Korean Beef

After success with making Mongolian beef, I decided to try Korean beef when this recipe crossed my way.  It  was faster and easier to make and tasted very good.

For my own spin on the recipe:  I left out the ginger, changed the red pepper flakes to garlic chili paste, and chopped up a green onion as garnish for each of the Guinea Pig and my dish.  It turned out a nice combination of sweet and spicy.  I did not add any salt or pepper as the other flavors were enough for me.

This one is definitely a recipe that will be made again.  It's just as quick to make as a meal in a box and so much more delicious.  I'm thinking of next time trying it out with ground turkey instead of beef to make it a bit healthier.