Korean Beef Bowl & Fresh Blueberry Ice Cream

Korean Beef Bowl

Ingredients

For the Beef

  • 1 lb lean ground beef

  • 3 tbs soy sauce plus additional to taste, divided

  • 1 ¼ cups minced scallions both green and white parts, divided

  • 1 tbs minced garlic about 4 cloves

  • 2 tbs rice vinegar

  • 2 tbs honey

  • 2 tbs minced fresh ginger

  • ¼ tsp red pepper flakes plus additional to taste

  • 1 tbs sesame oil plus additional to tase

For Serving

  • Cooked rice

  • 1 ½ cups shredded carrots 

  • Thinly sliced seedless cucumbers

  • Toasted sesame seeds

Instructions

  1. Pickle the carrots and/or cucumbers if desired (I highly recommend).

  2. In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 7 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 1 minute.

  3. While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce.

  4. Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired.

  5. Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.

*In flyer August 18 - 24, 2024
Recipe and photo credit: Well Plated

Fresh Blueberry Ice Cream

Ingredients

  • 4 cups fresh or frozen blueberries

  • 2 cups sugar

  • 1 Tbsp vanilla

  • pinch of salt

  • 1 cup whole milk

  • 1 cup half and half

  • 2 cups whipping cream

Instructions

  1. Heat Puree blueberries in blender.

  2. Add pureed blueberries and sugar in sauce pan and stir, warming until sugar dissolves.

  3. Refrigerate mixture until cold.

  4. Add in vanilla, salt, milk, 1/2 and 1/2 and cream. Mix.

  5. Pour into ice cream maker and churn.

  6. Freeze to allow ice cream to set up and ripen.

*In flyer August 18 - 24, 2024
Recipe and photo credit: Your Home-based Mom

Annah Kassen