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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The only thing about making Asian food, whether it is Thai, Japanese, Chinese, etc…the important thing is to obtain the main ingredients which are the sauces and spices. Once your kitchen is equipped with them the sky’s the limit.

I always keep my pantry well stocked with Asian ingredients. Since I cook a lot of Asian inspired recipes it is a must for me. Lucky enough, I have an Asian market nearby so I have access to most of the ingredients there.

I called this recipe 15 minutes soba noodle salad because it literally takes about 15 minutes to make if not less. While the soba noodles are boiling in water I pretty much prep the red pepper, green onions and cilantro. Enough time for all that chopping since the soba noodles only need about 5-8 minutes max.

On another note, I am almost done with Physician Assistant school…I can not see the day I am done studying to the intensity I am currently studying. I can’t wait to be able to relax a bit and spend some more time with my kids at home.

Anyways, my daughter has requested this salad two times on a row. This 15 minutes soba noodle salad it is truly refreshing, easy and incredibly tasty. The sesame oil really gives this salad a great flavor so make sure you don’t omit it.

Enjoy!

15 minutes soba noodle salad

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes

Ingredients:

• 16 oz soba noodles
• 2 red bell peppers, julienne
• 6 oz Green onions, chopped
• 2 oz fresh Cilantro, chopped
• 2 tbsp sesame seeds

Sauce

• 3 tbsp sesame oil
• 1/4 cup reduced sodium soy sauce, or coconut aminos for GF version
• 1/3 cup rice wine vinegar
• 1 tbsp harissa paste, or sriracha sauce

Directions:

Cook soba noodles according to package instructions. Make sure you run some cold water through them once they are cooked. You want the soba noodles sort of chilled.

In a small mixing bowl combine the sauce ingredients. Set aside.

In a large mixing bowl place the chopped veggies and sesame seeds. Add the cooked soba noodles and pour in the sauce. Mix through and serve immediately.

This makes a great salad to take to work for lunch. I do all the time!

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This amazing spaghetti with kale and walnut pesto recipe actually comes from my friend’s Kelly new book Superfoods at Every Meal. The recipes in her cookbook not only are easy and delicious but healthy. Kelly also has a healthy food blog called Nosh and Nourish so be sure to check it out. I am sure you will find many recipes that you will like.

This Spaghetti with kale and walnut pesto recipe was just plain sensational. My kids loved the sauce so much that they went for seconds. I know this is a winner recipe and one that I will be making for years to come.

Things you will find in Superfoods at Every Meal:

• 10 Superfoods: The 10 everyday superfoods in this book were chosen not only because of their well-known health benefits but also because of their extreme versatility, year-round accessibility, relative affordability, and overall appeal for most people. All are easily pronounced, and you’ve probably tried most of them before, though you may not have used them in such creative ways! You get a nutritional boost in an absolutely delicious way that your entire family will love!
• 100 Quick & Easy Recipes: 100 recipes separated out into chapters by meal, each with super clear instructions for even the most beginner cook.
• Tips & Tricks: There are little call-outs throughout the book to help make meal prep easier, to give you ideas for substitutions, and to suggest recipe pairings so you waste less ingredients!
• 75+ Photos: Big beautiful pictures so that you can see what the recipes should look like. I’m so excited that I was able to do all of my own photography for the book!!
• 7 chapters

To purchase the book and see more previews go on over to Amazon!

Chopped purple power salad!

I hope you get to make this superfood spaghetti with kale and walnut pesto. The sauce is super tasty and really good. If you like to make the recipe gluten free just  use gluten free pasta and you will be good to go.

Enjoy!

Spaghetti with kale and walnut pesto

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

• 4 cups kale, partially steamed
• 1 cup fresh basil leaves
• 1 1/2 cup walnuts
• 1/2 cup olive oil
• 1 tbs balsamic vinegar
• 1/2 red bell pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1 tsp dried oregano
• 4 garlic cloves
• 16 oz whole wheat spaghetti
• Salt pepper to taste

Directions:

In a large pasta pot, cook pasta according to package instructions.

Place all the ingredients except the pasta in your food processor and pulse until you obtain a homogenous mixture.

When the pasta is cooked toss the sauce over the pasta and serve with sliced cherry tomatoes and extra basil if desired.

Note: You can use gluten free pasta for a gluten free version.

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