Korean Beef Meal Prep

In my junior year of college, my best friend announced she was moving to South Korea. She didn’t speak the language and knew a little about the culture, but it was still quite sudden. When she came back, she could fluently speak Korean. She also came back with an extensive knowledge of Korean food. She started taking me with her to local places, ordering food that I hadn’t heard of in a language I can’t understand. Needless to say she helped develop a love of Korean food.

Every week I make a recipe to bring to lunch for work. When I found that one of my favorite bloggers had a recipe for Korean beef, I knew I had to try it. It’s a mock-bulgogi that has quickly become one of my favorite recipes.

Ingredients:

  • 1 cup rice
  • 4 large eggs
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 4 cups chopped spinach (I bought 2 bunches, but 3 might have been better.)
  • 1/4 cup brown sugar, packed
  • 1/4 cup soy sauce
  • 1 Tbsp freshly grated ginger
  • 2 tsp sesame oil
  • 1/2 tsp Sriracha (I actually used gochujang- a Korean fermented chili paste.)
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lb. ground beef (I always use venison of course)
  • 2 green onions, thinly sliced
  • 1/4 tsp sesame seeds

You’ll need more spinach than you think.

Instructions:

1. In a large saucepan, cook rice according to the package. Set aside.

2. Boil the eggs to desired consistency. I prefer medium-hard boiled eggs.

3. Heat olive oil in a large skillet over medium high heat. Add garlic and cook until fragrant, about 1-2 minutes. Stir in the spinach until wilted.

 

 

4. In a small bowl, whisk together the brown sugar, soy sauce, ginger, sesame oil, and Sriracha (or gochujang).

This sauce is super sticky. It will congeal if you don’t stir it every now and then.

5. Heat olive oil in a large skillet over medium high heat. Add the garlic, and cook until fragrant. Add the ground beef and cook until browned. Make sure it crumbles, then drain the fat.

 

Basically up until you add the meat, the steps are the same as how you prepare the spinach.

6. Stir in the soy sauce mixture and green onions, allow to simmer for about 2 minutes.

I stirred the sauce prior to adding it into the meat.

7. Place the rice, eggs, spinach, and ground beef mixture into meal prep containers. Garnish with green onions and sesame seeds if desired.

I left the garnish off of the food, but added a little extra gochujang to the meat. It was the perfect meal.

Final Thoughts: My dad said this was his favorite lunch I’ve ever made. I was disappointed that I didn’t make enough spinach, but since I doubled the recipe, we had plenty of food. I could eat this every week for lunch. Slightly sweet and slightly spicy, all delicious.

Hearty Beef or Venison Stew

Fall is around the corner, which gives me an excuse to start fall recipes. Stews and soups are one of my favorite types of dishes, because they’re simple to make. There’s also an incredible variety of flavors for the same basic idea. Throw a bunch of food and spices into a pot and you’ve made something tasty! I tend to eat lots of gnocchi so this beef stew recipe looked to good to pass up!

Ingredients:

  • 3 Tbsp olive oil
  • 2 Tbsp butter
  • 3 lbs. chuck roast, cubed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup flour
  • 1/3 cup Italian parsley
  • 6 sprigs thyme
  • 3 bay leaves
  • 4 cloves
  • sea salt and pepper
  • 1 Tbsp paprika
  • 1 pinch red pepper flakes
  • 1 quart warm water
  • 3/5 cup frozen peas
  • 1 package gnocchi
  • 2 carrots

Instructions:

1. Season beef with salt and pepper. Coat with the olive oil. Brown the meat in a pan over medium heat. Transfer the meat to a bowl.

 

 

2. Add 2 Tbsp butter and some olive oil to the pot. Saute the onions for about 5 minutes, until they’re translucent. Add the garlic and pepper flakes. Cook for about a minute.

3. Stir in the flour and paprika. Cook about 1 minute. Be careful not to let the flour burn!

4. Pour the water into the pan. Bring the water to a simmer. (This is called deglazing the pan.)

5. Add the beef cubes, bay leaf, cloves, and thyme. Cover the pot with a lid and simmer 2.5 hours.

6. Add the potatoes and carrots. Turn the heat up to medium low. Simmer partially covered for about 20 minutes, until the potatoes are cooked through. Add the gnocchi 5 minutes before the end of the cook-time, then remove the pot from the heat.

You can test the potatoes by pushing a fork through them. If they’re relatively soft and easy to puncture, they’re ready.

7. Add the peas and stir. Cover the pot with a lid and let sit for a few minutes.

8. Taste and adjust the seasoning accordingly.

Final Thoughts: This was such a hearty and delicious stew. I looked forward to eating leftovers every day. This recipe may be more suited for wintertime, but I truly enjoyed the mix of textures and the strong flavors. The cloves in particular were a nice surprise! Give it a try and comment with your results!

Venison Roast with Mushrooms

Have you ever watched a movie or a TV show where the family sits down for dinner, so they can feast on a beautifully cooked roast? I was always a little envious of the giant home-cooked meal. My family saved those kind of meals for holidays like Easter and Christmas. Sundays were usually what my mother called “scrounge night,” which meant we plundered the leftovers from the week or enjoyed a bowl of cereal. My father made simple meals of spaghetti and steam broccoli. I wanted to have a classy home-cooked meal like the Sunday roast.

I found this recipe for a roast. I used venison, but this recipe was originally designed for beef. Don’t be daunted by the thought of cooking a giant hunk of meat. It’s actually simple and amazingly delicious.

Ingredients:

  • 1 (4-5 lbs.) whole beef tenderloin
  • 2 Tbsp dijon mustard
  • 1/4 cup black pepper
  • kosher salt
  • 16 oz. cremini mushroom, halved
  • 1 Tbsp olive oil
  • 2 Tbsp butter

For the Sauce:

  • 1/2 cup white wine
  • 2 Tbsp butter
  • 2 tsp chopped thyme
  • 2 cups heavy cream
  • 1/3 cup grated Parmesan
  • kosher salt and pepper

Instructions:

1)  Preheat oven to 450 degrees.

2) Rub the beef with the mustard, and season with salt and pepper.

3) Heat a large skillet over medium high heat. Add the olive oil. When the oil shimmers, add the mushrooms. Season with salt and pepper.

I cut the mushrooms incorrectly! This is why you review your recipe. Cutting them this small made them shrink. There was definitely a smaller ratio of mushrooms to meat, which was unfortunate since the mushrooms were so delicious.

4) Cook for 5 minutes. Remove from the heat and into a cast iron skillet.  Place the roast over top of the mushrooms. Add butter to the top of the beef.

5) Transfer to the oven and roast for about 35-45 min. The roast is finished when the internal temperature reaches 120-125 degrees.

 

6) Remove the beef and mushrooms from the skillet to a serving plate. Cover with foil and let rest about 10 minutes.

Resting is super important! If you cut into the meat right after it’s been cooked, you’ll lose all of the juices that keep the roast moist.

7) Place the same skillet over high heat on the stove. Add the wine and scrape up the brown bits stuck to the bottom of the pain. Simmer for 2-3 minutes. Add butter and thyme, then continue cooking for about 2 minutes. Slowly pour in the cream and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce thickens.

See how much thicker?

8. Remove the skillet from the heat. Stir in the Parmesan cheese. Season with salt and pepper.

Removing the skillet from the heat when adding cheese keeps the sauce from breaking.

Final Thoughts: I was shocked at how simple this was. The idea of a roast always seemed like a time-consuming, daunting task. It’s a beautiful looking dish. Also, smother that amazing sauce over everything. I need to get my hands on another roast. Just typing this made me want to make it again.