Recipe: Korean Beef Skillet (using bok choy, red cabbage and bean sprouts)

KOREAN BEEF SKILLET
"Korean Beef Skillet features lean ground beef along with super-simple jarred Korean BBQ Sauce. It's a great way to use leftover rice, and it will introduce your family to bok choy, red cabbage and bean sprouts!"



1 pound ground beef (93% or leaner)
2 cups baby or regular bok choy, cut into 1-inch pieces
3 cloves garlic, minced
1/2 cup Korean barbecue sauce
1/4 cup water
1/4 teaspoon crushed red pepper flakes
1 cup thinly sliced red cabbage
1/2 cup fresh bean sprouts
1/2 cup thinly sliced green onions
FOR SERVING:
Hot cooked brown rice
Thinly sliced seaweed and thinly sliced red radishes (optional, for garnish)

Heat large nonstick skillet over medium heat until hot. Add ground beef, bok choy and garlic; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally.*

Stir in barbecue sauce, 1/4 cup water and red pepper flakes; cook 1 to 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in cabbage, bean sprouts and green onion. Let stand 5 minutes.

Serve beef mixture over rice. Top with seaweed and red radish, if desired.

*Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.

Makes 4 servings
Source: The Beef Checkoff, National Cattlemen's Beef Association