Korean-Style Garlic Beef with Spinach and Napa Cabbage
Styled Plate Photo 1:1
Ingredients Knolling 1:1
554
Calories
51g
Protein
9g
Carbs
33g
Fat
6 oz ground beef browned with garlic, ginger and sesame over 1 cup spinach and 1 cup napa cabbage, with a scallion and sesame seeds.
Kcal 554 · Protein 51 g · Carbs 9 g · $ 4.00 per serving
This is a big plate on purpose. With no starch, the vegetables are what keep you full.
Protein 51g · Carbs 9g · Fat 33g
10 min
Prep
14 min
Cook
$ 4
Per Plate
554
Calories
What You Need
Makes 1 plateBatch it
One plate is the amount the calories and protein above are for.
6 oz lean ground beef
1 cup cooked spinach (from 3 cups raw)
1 cup cooked napa cabbage (from 2 cups raw sliced)
1 tablespoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
1 tablespoon rice vinegar
1 scallion, sliced
1 teaspoon sesame seed
1/4 teaspoon salt
12 oz lean ground beef
2 cups cooked spinach (from 6 cups raw)
2 cups cooked napa cabbage (from 4 cups raw sliced)
2 tablespoon sesame oil
2 teaspoon grated ginger
4 cloves garlic, minced
2 tablespoon rice vinegar
2 scallion, sliced
2 teaspoon sesame seed
1/2 teaspoon salt
24 oz lean ground beef
4 cups cooked spinach (from 12 cups raw)
4 cups cooked napa cabbage (from 8 cups raw sliced)
4 tablespoon sesame oil
4 teaspoon grated ginger
8 cloves garlic, minced
4 tablespoon rice vinegar
4 scallion, sliced
4 teaspoon sesame seed
1 teaspoon salt
36 oz lean ground beef
6 cups cooked spinach (from 18 cups raw)
6 cups cooked napa cabbage (from 12 cups raw sliced)
6 tablespoon sesame oil
6 teaspoon grated ginger
12 cloves garlic, minced
6 tablespoon rice vinegar
6 scallion, sliced
6 teaspoon sesame seed
1 1/2 teaspoon salt
48 oz lean ground beef
8 cups cooked spinach (from 24 cups raw)
8 cups cooked napa cabbage (from 16 cups raw sliced)
8 tablespoon sesame oil
8 teaspoon grated ginger
16 cloves garlic, minced
8 tablespoon rice vinegar
8 scallion, sliced
8 teaspoon sesame seed
2 teaspoon salt
Before You Start
Slice the napa cabbage stems and leaves separately; the stems go in first.
How To Make It
Brown the beef in a large skillet over medium-high heat for 6 minutes, breaking it up, until no pink remains and it reads 160°F.
160°F
Spoon off the fat, then add the garlic, ginger and salt and cook 1 minute until fragrant.
Add the sesame oil and napa cabbage and cook 4 minutes until tender, then add the spinach for 1 minute until wilted.
Stir in the vinegar and cook 1 minute until glossy.
Scatter the scallion and sesame seeds over the top.
To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the scallion separate, refrigerate up to 3 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.
165°F
Fix It: If the pan looks dry, add 1 tablespoon water to loosen the browned bits.
Microwave
Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
Calories554
Protein51g
Carbs9g
Fat33g
Fiber3g
Sodium734mg
Bonus Benefits
Steady Energy
A Healthy Weight
Reported to quietly support, as I've found in my research.
Chef's Wisdom: Sesame Seeds: calcium and healthy fats, reported to support joints. Spinach: iron, folate, and magnesium, reported to steady your energy and your calm.