Korean Beef Pasta Bowl

Ingredients

Korean Beef

• 1 lb 93/7 Ground Beef

Dry Seasoning

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 1/2 Tbs ground ginger

• 3 Tbs Brown Swerve

• 1/4 cup of soy sauce

• 2 tsp Sesame Oil

• 2 tsp Red Pepper

• Salt & Black pepper, to taste

Bok Choy

• 1/2 tbsp onion powder

• 1/2 tbsp garlic powder

• 1/2 Tbs ground ginger

• Salt & Pepper

Garlic Noodles

• Wheat Noodles

• Chili Crisp

Garnish

• Boiled Egg

• Green onions, sliced

• Sesame Seeds

Instructions

1. Brown the Meat

Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart into small crumbles as it browns. Cook until fully browned. Drain any excess grease if necessary.

2. Prepare the Sauce

In a small mixing bowl, combine the onion powder, garlic powder, ground ginger, Brown Swerve, soy sauce, sesame oil, and red pepper flakes. Stir until all ingredients are thoroughly combined.

3. Season the Beef

Reduce the heat to medium-low. Pour the prepared sauce over the cooked ground beef and stir thoroughly, ensuring every piece is evenly coated.

4. Simmer & Carmalize

Allow the beef to simmer for 2–4 minutes, stirring occasionally. The sauce will begin to reduce and create a rich, savory-sweet glaze that coats the beef.Taste and adjust with salt and black pepper as needed. Remove from heat.

Bok Choy

Wash and trim the bok choy.

1. Mix the seasonings and sprinkle over the bok choy.

2. Heat a skillet over medium heat with a little oil.

3. Cook bok choy for 2–3 minutes, add water, cover, and steam for another 3–5 minutes until tender. Set Aside

Garlic Noodles

Cook noodles according to package directions.

1. Drain, reserving a little pasta water.

2. Toss noodles with chili crisp, adding a splash of pasta water if needed.

3. Serve hot.

4. Finish & Serve

527 Cal | 48p | 35g

Serving Size: 8oz Korean Beef, 2 oz Bok Choy, 4 oz noodles, 1/2 egg