What's cooking: Korean-spiced beef not the same old, same old
Today we introduce a new voice to the Food section. Becky Ejupi was featured as a Cook of the Week earlier this year.
I don't know about you, but I'm always looking for a new dish to make for dinner to break up the monotony of the same old, same old.
I mean, there are only so many ways that you can make chicken, and I think I've pretty much tried them all. Frankly, we eat so much chicken around here that I wouldn't be at all surprised to see one of us begin to molt.
This Korean beef recipe is wonderfully different.
I just stumbled upon it a few months ago in my quest for a new entree to add to my rotation, but it's quickly become a family favorite. My guys love it because it has a lot of flavor, carbs, and, well, beef.
And I love it because it's a cinch to whip up quickly after a long day, I usually have all of the ingredients on hand, and it has a wonderful sweet, salty and spicy flavor profile. Typically, I serve it with a side of steamed broccoli for a quick and delicious meal, but go ahead and experiment if you'd like: stir in a spoonful of chili sauce for some added heat, fresh green beans for some added nutrients and texture, or sliced red bell peppers for some added taste and color.
Knock your socks off!
• Becky Ejupi lives in Lake Zurich with her husband and two sons. She blogs about cooking, family and other things that strike her fancy at pondermom.com.