Korean food is something that I have been eating lately. I have visited a few restaurants in my area and tried a few awesome Korean recipes. I really like their flavors so I thought it was time for me to experiment and try out my own takes. Today I made this Korean beef with vegetables that was plain sensational. So easy and so tasty.

For those that have been following me for a while know that I always go for quick, easy and healthy recipes. When it comes to adding protein to my recipes I always add the best quality possible and grass fed beef is what I always good for when consuming beef.

Lucky for us, Walmart is committed to providing more locally grown produce and better quality meat to its customers, thus they are offering a great selection of high-quality products like Grass Fed Organic ground beef, which is leaner, with no added hormones or antibiotics.

When you want meat, poultry or seafood to feed your family, you can count on Walmart for a great selection of high-quality products at affordable prices. When you do your family’s shopping, don’t forget to check out the fresh meat at your local Walmart store. Their fresh meat will satisfy even the most discriminating tastes, delivering a tender, juicy and flavorful experience.

For this Korean beef with vegetables recipe you can add other vegetables of your choice. You can add, mushrooms, onions, eggplant…whatever veggies you like most. The recipe is very versatile so you can count on making your own variations.

One of my favorite things about this recipe is that it literally takes about 15-20 minutes to make. My family was over the moon eating this for dinner the other night. It is really flavorful, satisfying and good for you.

I hope you get to try this Korean beef with vegetables. You are not going to be disappointed with this recipe.

Enjoy!

This post has been sponsored by Walmart®. I received product and compensation. All opinions are my own. “Thank you for continuing to support the brands that make Eat Good 4 Life possible”

https://youtu.be/W9pjn3oYE6E

Korean beef with vegetables

Miryam's Original recipe

Yield: 4 servings

Total Time: 15 minutes

Ingredients:

Sauce

• 3/4 cup low sodium soy sauce
• 1/4 brown sugar
• 1/4 cup Korean chili paste, Gochujang
• 3 tbsp rice vinegar
• 1 tbsp fresh ginger grated
• 2 tbsp sesame oil
• 1/3 cup water

Stir-fry

• 2 tbsp olive oil
• 1 lb ground grass fed beef
• 5 oz grated carrots
• 2 red bell pepper sliced thin
• 12 oz fresh spinach
• 1 lb udon noodles
• 1 tbsp sesame seeds
• Fresh cilantro chopped

Directions:

In a bowl whisk together sauce ingredients. Set aside.

Cook noodles according to package directions.

Heat a large wok or skillet over high heat. Add olive oil, once hot add ground beef and toss for about 2 minutes. Add in the carrots, red pepper to the pan. Stir-fry the veggies and beef until veggies are just tender, about 2 more minutes. Add the sauce and cook, stirring occasionally until the sauce has coated the veggies and sauce has thickened slightly. Add the noodles and coat with the sauce.

Add the spinach and stir. Sprinkle the sesame seeds and cilantro. Remove pan from the heat and serve.

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I love Moroccan food and flavors. It is also a favorite cuisine of mine even though I don’t get to cook Moroccan food as much as I would like. Today I figured I try to incorporate ingredients and spices that resemble that type of cuisine and see how it works. To my surprise, rather well for salads.

By adding cumin to the dressing, as well as using dates and chickpeas was enough for me to give the salad the Moroccan flavor I was looking for. I truly love cumin so this salad was totally up my alley. A very simple yet delicious salad.

So today is mother’s day and to be honest I have nothing especial planned. Probably go to the gym, bake a cake and prepare a few blog posts since I will be going to school next week and I have to get all my posts scheduled prior to starting.

To be honest the only thing I want in this world is to keep healthy and grow old to be able to see my kids develop into good human beings. I would like to travel more, have more flexibility with money by having a healthier bank account and perhaps have a a bigger home, however, to be honest, these are things that I don’t strive for or concentrate on because there are far more important things.

Being nice and compasionate, putting positive things out onto the universe and so forth is what I strive for.

Anyhow, I hope all the mother’s out there have a wonderful especial day. Perhaps I should have baked a cake or made something more indicative of the day but I think this salad is fine with me so I hope you like it.

Enjoy!

Moroccan buckwheat salad

Miryam's original recipe

Yield: 6 servings

Total Time: 10 minutes

Ingredients:

• 2 cups buckwheat
• 3 carrots, chopped
• 1 small red onion, chopped
• 2 oz fresh spinach, chopped
• 6 oz cooked chickpeas
• 6 pitted dates, chopped
• 2 green onions, chopped
• 2 oz fresh cilantro, chopped
• pepper flakes, optional

Dressing

• 1/4 cup extra virgin olive oil
• 1/3 cup rice wine vinegar
• 3 tsp cumin powder
• 1/2 tsp celtic salt

 

Directions:

Cook buckwheat according to package instructions and let it cool completely.

In a large mixing bowl add the salad ingredients together with the buckwheat and set aside.

In a glass jar mix the dressing ingredients and pour over the veggies. Combine and serve immediately.

NOTE: You can quinoa, farro or pearl couscous for this recipe.

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Eggplants are the perfect vessel to place the tomato sauce and cheese over it. I have seen something similar done with zucchini as well but I like eggplant much better. This was my first time making these eggplant pizza but for sure it will not be my last.

I actually had them as part of a sandwich. I placed two of them between some nice crusty whole grain bread and it was just sensational. I should have quadrupled the batch because the sandwiches where just delicious.

I think I might be be able to freeze these as well for a quick lunch or dinner. I will be experimenting with it so I will let you know if it works. I actually think it will.

On another note, I can’t believe the summer is almost over. I think the older I get the faster time goes by. In a couple of days I will start school again…ugh. I really I am not ready to get into the groove of studying again. I will try to endure it for the next 3 months, I just hope it gives me the results that I am hoping for.

Well, for those that are traveling places for memorial day, be safe. If you need a healthy idea for tomorrow this is it. These mini  eggplant pizza are nothing but delicious, easy to make and I think they will be a super hit.

Enjoy!

Eggplant pizza

Miryam's original recipe

Yield: 20-24 pizzas

Total Time: 40 minutes

Ingredients:

• 2 large eggplant, sliced 1 inch thick
• 24 oz jar tomato sauce
• 20 slices provolone cheese, mozzarella works too
• 3-4 oz fresh cherry tomatoes, sliced
• 1 cup fresh spinach
• 1/2 tsp himalayan salt
• Pepper flakes, optional

 

Directions:

Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.

Remove the bake eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.

Serve while still hot. I had my eggplant pizza slices in between whole grain crusty bread and it was the bomb.

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